Preheat oven to 425°F. If desired, line a shallow roasting pan with foil. Sprinkle all sides of chops with salt and pepper; set aside. In a small bowl combine rosemary and garlic. Sprinkle rosemary mixture evenly over all sides of the chops; rub in with your fingers.
Place chops on a rack in the shallow roasting pan. Roast chops for 10 minutes. Reduce oven temperature to 350°F and continue roasting about 25 minutes or until no pink remains (160°F) and juices run clear.