Bring water to boil and steep tea and rosemary together for 4 min..

Drain tea infusion and combine with apple cider.

Add olive oil to a large heavy skillet (big enough to accommodate the chops without crowding) and heat over a medium burner.

Once the oil is hot, salt and pepper the chops, then brown each side (2-3 min. per side).

Remove chops, reduce heat to low, and add the tea/cider mixture to deglaze the skillet.�Use a spatula to scrap any bits from the bottom of the pan.

Add the onions, garlic, and apple wedges to the pan along with the browned chops.

Simmer, covered on a low burner for 1 hour or until chops are fork tender.

Serve with the onions and a couple apple wedges over each chop topped with some of the braising liquid.