Pan-Seared Pork Chops With Green Peppercorn Sauce

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Eight 6-inch-long rosemary branches

4 garlic cloves—2 minced, 2 crushed

1/2 cup extra-virgin olive oil

Four 3/4-inch-thick boneless pork chops

Salt and freshly ground black pepper

8 very thin slices of lardo (see Note) or unrolled pancetta

1/2 cup dry white wine

1 cup low-sodium chicken broth

Finely grated zest of 1 lemon

1/8 teaspoon crushed red pepper

2 tablespoons green peppercorns in brine, rinsed

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