Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 10 minutes, until fragrant. Let cool, then chop.
In a small saucepan, combine the syrup, vinegar, mustard, hot sauce, and rosemary. Bring to a simmer for 2 minutes.
Remove from heat. Strain and discard rosemary.
Heat grill or cast iron pan until very hot. Brush chops with oil and season with salt and pepper.
Grill over moderate heat, turning once, until lightly charred and nearly cooked through, about 8-10 minutes.
Brush chops with maple glaze and cook 2-3 minutes more, turning to caramelize.
Transfer chops to a platter, garnish with pecans,and serve.