Combine vinegar and oil, and brush over chops. Combine salt and remaining ingredients in small bowl. Sprinkle chops with seasoning salt to taste. (Save any extra for other uses.)
Grill chops over low- to medium-temperature coals 6 to 8 minutes. Turn chops before heat pushes juices to surface (and continue to turn using this timing method throughout cooking). After turning, baste and season lightly. Continue turning, basting, and seasoning until desired degree of doneness. Remove from fire, let rest 5 minutes. Cut against grain into 1/2-inch slices.
*Note: If you can't find garlic-infused oil in your market, combine 1/2 cup olive oil and 4 crushed garlic cloves in a small saucepan. Cook over medium heat until hot but not boiling. Let cool; strain. Makes 1/2 cup.
The Hitching Post II, Buellton, California