Whisk together fruit spread, juice, vinegar and rosemary in small saucepan. Bring to a boil over medium heat. Reduce heat and simmer until reduced by half; stirring occasionally.
Heat skillet over medium heat. Place chops in skillet; spoon black cherry glaze on top of each chop. Cover and cook about 5 minutes or until internal temperature reaches 140°F., turning after 3 minutes.