Take the ribs out of the fridge about 1 hour before cooking.
Place the chops between two sheets of parchment paper and lightly beat the meaty part with a mullet.
Place the extra virgin olive oil, the garlic and rosemary in a bowl.
Add the chops, massage them so that they get covered in oil and let them rest for about half an hour.
Heat a pan or griddle over high heat.
When the plate starts to smoke, place the chops on top of it.
Cook them for about 2-3 minutes per side (until golden brown).
Serve hot and season with salt and pepper.