Gather all ingredients.
Pat the lamb chops dry with paper towels. Season both sides with salt, pepper, minced garlic, and dried rosemary.
Heat olive oil in a large skillet over medium-high heat. When shimmering, add lamb chops.
Pan-sear chops 4–5 minutes per side for medium-rare. Adjust time for your preferred doneness.
Transfer chops to a plate and tent with foil to rest. This locks in the juices for tender meat.
In the same skillet, pour in balsamic vinegar and honey. Stir and let simmer until thickened to a glaze (about 3–4 minutes).
Whisk in butter until melted and glossy. Taste and adjust seasoning.
Return lamb chops to the pan, spooning sauce over the tops. Garnish with fresh parsley or thyme if desired.