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In a small bowl, whisk together the hoisin, vinegar, sesame oil, rosemary and garlic. Transfer about three-fourths of the marinade to a wide, shallow dish; set the remainder aside. Place the chops in the dish and turn to coat. Marinate at room temperature for about 30 minutes or up to 1 hour.
Heat the broiler with a rack about 6 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet and mist it with cooking spray. Remove the chops from the marinade and pat dry with paper towels. Place the chops on the rack, spacing them evenly, and broil until charred at the edges and the thickest parts not touching bone reach 135°F, about 10 to 12 minutes, flipping them once about halfway through. Transfer to a platter and brush with the reserved hoisin mixture.