Rub about a tablespoon of olive oil on both sides of each chop. Season with salt and pepper. Allow the chops to come to room temperature, about 30 minute.
Meanwhile, generously coat a serving platter with the remaining olive oil and the garlic, parsley, vinegar, and salt and pepper to taste. Stir to combine and set the platter aside.
Preheat the grill to medium-hot. When the grill is ready, add the chops,cooking about 3 minutes per side depending on thickness.
Remove the chops from the grill and place directly onto the prepared platter. Using tongs, flip each chop back and forth to cover with the marinade.
Serve with a loaf of crusty bread to sop up the marinade and lamb drippings.