6 whole pork chops, 3/4 inch thick
1 (16 oz.) Zesty Italian Salad Dressing
1/4 cup balsamic vinegar
1/8 cup honey
1/2 teaspoon fresh ground black pepper
1 sprig fresh rosemary
Marinade: Put the chops in a gallon size zip top plastic bag and add in the salad dressing. Seal the bag, removing the excess air, and shake to coat the chops well. Refrigerate the chops and let them marinate 4-6 hours. Remove the chops from the bag and shake off the excess marinade. Set them aside on a platter.
Finishing Sauce: Pour the marinade into a small saucepan and add the balsamic, honey, and black pepper. Bruise the rosemary by rolling it several times gently under a rolling pin. Add the rosemary to the sauce pan and bring the mixture to a slight boil over medium heat. Boil the liquid gently for five minutes then remove from the heat.
Start your grill and prepare for direct grilling over medium high heat. Grill the chops until they readily release from the grate, about three minutes. Rotate the chops 45 degrees and continue cooking and flipping until done. Brush the chops with the finishing sauce during the last phase of grilling.