Trim excess fat from the lamb chops.

Heat olive oil in a large skillet over medium heat.

Cook lamb chops for about 8 minutes, flipping once, until medium doneness.

Transfer cooked lamb chops to a serving plate and keep warm.

Add smashed garlic to the skillet drippings.

Cook garlic, stirring occasionally, for about 1 minute until fragrant.

Stir in white kidney beans, Italian-style stewed tomatoes, balsamic vinegar, and snipped rosemary.

Bring the bean mixture to a boil, then reduce heat and simmer uncovered for 3 minutes.

Spoon the bean mixture onto four individual plates.

Arrange two lamb chops on top of each serving of beans.

Garnish with fresh rosemary sprigs, if desired, and serve immediately.