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- Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chops; remove and set aside.
- Cook onion and garlic in same skillet over medium heat, stirring occasionally, until onion is tender. Add wine and bring to a boil over high heat, scraping brown bits from bottom of skillet. Stir in Sauce, olives and cinnamon. Simmer uncovered, stirring occasionally, 10 minutes. Return chops to skillet and simmer 5 minutes or until chops are done. Serve, if desired, over hot cooked rice and garnish with fresh rosemary and additional olives.