Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.
Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.
Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.
Taste and adjust for salt, acidity or sweetness.
Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.
Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.
Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.