Into a bowl add 3/4 cup of oil, 3 cloves of pressed garlic, 1Tbsp of seasoning salt and 1/3 cup chopped parsley. Mix everything together to combine and dissolve as much salt as possible.
Dip each chop into the oil mixture on both sides, pressing down firmly to pick up any salt on the bottom of the bowl. Transfer to another dish and pour over any leftover oil mixture over the top of the chops.
Cover with plastic wrap and let it marinade at room temperature for 3-4 hours or in the fridge overnight. (Be sure to bring meat back up to room temp before cooking)
Grill: Preheat your grill to 400*F. Grill to your desired doneness. The times will vary according to the thickness of your meat. If you insert an instant read thermometer, the temperature should read 125° to 130° for medium-rare and about 160F for medium.
Once you take off the grill, loosely tent with foil and allow to rest for about 5-10 minutes before serving.
Pan Sear: . Add the chops to a steaming hot cast iron pan and cook on high heat about 3 minutes on one side, then turn over and cook for another 2-3 minutes on the other side. Take off the pan and cover loosely with foil and allow to rest for about 10 minutes. This will continue cooking the chops while still keeping them moist on the inside.
FYI: Doing this method, the fresh parsley may burn, though i did not find it to ruin the chops. However, you may omit adding parsley and just garnish with parsley at the end.