Combine the rosemary
and salt in a food processor
and process until combined.
Heat the grill to high.
Brush the chops on both sides with oil and season with a few teaspoons of the salt and freshly ground black pepper. Place on the grill and grill
until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare doneness, 2 to 3 minutes longer. Let rest 5 minutes before serving. Top each chop
with a dollop
of the aioli. Garnish with rosemary sprigs.