Place all marinade ingredients in a food processor or blender and puree into a thin paste. Place chops and marinade in a nonreactive container (glass or stainless steel) and coat well. Refrigerate 4-6 hrs, no more.
Pat chops with paper towels. Do not rinse. Season with salt and pepper. Heat a cast iron or a heavy bottom skillet to med-high. Add olive oil and butter. Cook chops undisturbed for 5 min then turn and cook 5 min more (for medium doneness). Remove chops, place on a plate, tent with foil and let rest.
Add broth to pan and deglaze. Add rosemary, mustards and honey. Stir well to dissolve. Reduce to a glaze. Season with salt and pepper to taste.
Add chops back to pan; turn them in glaze to coat all sides. Plate chops and drizzle with remaining glaze.