Rub the lavendar roughly between your fingers to bring out the oils (alternative, I used fresh and finely minced it). In a small bowl, combine it with the salt. Set aside.
Bring the chips to room temperature, 20 to 30 minutes before cooking. Prep a charcoal grill to medium-high heat.
Brush the chops with the olive oil and place on the grill. Cook 2 to 3 minutes per side, for medium-rare. Remove from grill and sprinkle with lavender salt. Serve.