PREPARATION:

1. To marinate, place chops in large resealable food storage bag. Combine garlic, rosemary and chopped mint in small bowl. Combine 1/2 of garlic mixture and wine in glass measuring cup. Pour wine mixture over chops in bag. Close bag securely; turn to coat. Marinate chops in refrigerator at least 2 hours or up to 4 hours, turning occasionally.
2. Add butter, salt and pepper to remaining garlic mixture; mix well. Spoon onto center of sheet of plastic wrap. Using plastic wrap as a guide, shape butter mixture into 4X1-1/2-inch log. Wrap securely in plastic wrap; refrigerate until ready to serve.
3. Prepare grill for direct cooking. Drain chops, discarding marinade. Place chops on grid. Grill, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160°F for medium or to desired doneness, turning once.
4. Cut butter log crosswise into 8 (1/2-inch) slices. To serve, top each chop with slice of seasoned butter. Garnish, if desired.