Rinse and dry chops. Grind black pepper onto chops and sprinkle with half of the crushed rosemary. Firmly press into the meat. Smear half the crushed garlic and then half the Dijon mustard over the chops. Pat the paste with your fingers so it sticks to the meat. Turn chops over and repeat process on the other side. Put the coated chops into a resealable bag and add lemon juice, sherry, soy sauce, olive oil and sage. Massage the air out of the bag; zip it shut. Place bag in the ice chest or refrigerator overnight, turning a couple of times to evenly distribute marinade. (If you can’t marinate overnight, do so at room temperature for two to three hours.) Preheat grill until hot. Grill chops about eight minutes per side for medium-rare meat. Each grill differs, so check meat often to avoid overcooking. When chops are done, set on a warmed plate. Tent with aluminum foil and let meat rest for at least 10 minutes while you steam the vegetables, open the red wine, and call your guests to the table.