Heat gas or charcoal grill. In small bowl, mix rosemary-garlic butter ingredients; set aside. Brush both sides of pork chops with oil; sprinkle with salt and pepper.
Place pork chops on grill. Cover grill; cook over medium-high heat 8 to 12 minutes, turning once, until no longer pink and meat thermometer inserted in center reads 160°F. During last minute of cooking time, top each pork chop with 1/4 of rosemary-garlic butter.