Sprinkle chops with kosher salt and pepper; set aside.
In a small bowl combine rosemary and garlic.
Sprinkle rosemary mixture evenly over both sides of each chop; rub in with your fingers.
Place chops on a rack in a shallow roasting pan. Roast chops in a 425° oven for 10 minutes.
Reduce oven temperature to 350° and continue roasting about 25 minutes or until an instant-read thermometer inserted through side of chop registers 160°F (make sure tip of thermometer does not touch bone).