Cut chops into medallions with 2-inch diameter. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pork with flour.
Heat 1 tablespoon olive oil in large skillet. Working in batches if necessary, add pork to skillet; sauté until browned all over, 3 to 4 minutes per side. Remove to plate; keep warm.
Add remaining olive oil, garlic, red onion and red pepper to skillet; sauté over medium-high heat until softened, about 8 minutes. Add the potatoes; cook for 3 minutes.
Pour in broth, water, sugar, rosemary and remaining salt and pepper; cover and simmer over medium heat 10 minutes. Uncover; simmer 5 minutes or until potatoes are almost fork-tender. Add pork and peas; toss to coat. Stir in cornstarch mixture; cook 3 to 5 minutes, stirring occasionally, until heated through and thickened. Serve immediately. Makes 4 servings.