Step 1 Drain the capers. Mince together, in a food processor or by hand, the capers, garlic and rosemary. Blend in the oil and pepper. Coat both sides of the chops, set on a plate, cover and refrigerate overnight.
Step 2 The next day, heat an outdoor grill to medium-high and grill the chops, or cook on a grill pan or in a 12-inch skillet, lightly filmed with oil, over medium-high heat. Sprinkle the chops with salt, and grill or cook until the chops are barely firm when pressed and lightly blushed with pink inside (150 degrees on an instant-read thermometer), about 6 to 8 minutes per side. Serve hot, with a large spoonful of sauce.