Glazed Rosemary Lamb Chops

Preheat broiler as manufacturer directs. Rub both sides of each lamb chop with garlic; sprinkle with rosemary, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. In cup, mix apple jelly and balsamic vinegar.

Place chops on rack in broiling pan. With pan at closest position to source of heat, broil chops 4 minutes. Brush chops with half of apple-jelly mixture; broil 1 minute. Turn chops and broil 4 minutes longer. Brush on remaining jelly mixture and broil 1 minute longer or until chops are medium-rare or of desired doneness. Skim and discard fat from drippings in pan. Serve lamb chops with pan juices.