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1
Put the chops in a gallon-size zip-top bag, and dump in the salad dressing.
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2
Seal the bag, removing the excess air, and shake to coat the chops well.
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3
Refrigerate the chops and let them marinate 4-6 hours.
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4
Remove the chops from the bag and shake off the excess marinade.
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5
Set them aside on a platter.
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6
Pour the marinade into a small sauce pan and add the balsamic, honey, and black pepper.
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7
Bruise the rosemary by rolling it several times gently under a rolling pin.
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8
Add the rosemary to the sauce pan and bring the mixture to a slight boil over medium heat.
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9
Boil the liquid gently for five minutes then remove from the heat.
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10
This kills any nasties that were hanging out in the marinade.
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11
Start your grill and prepare for direct grilling over medium-high heat (400-450 degrees ).
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12
Grill the chops until they readily release from the grate, about three minutes.
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13
Rotate the chops 45 degrees and continue cooking for about two minutes.
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14
Note: These cooking times are approximate, and they are based on chops that are about 3/4 thick.
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15
Your mileage may vary.
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16
Flip the chops over and grill three minutes more.
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17
Brush the chops generously with the finishing sauce.
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18
Rotate the chops 45 degrees and continue cooking for about two minutes more.
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19
Brush them with another good dose of the finishing sauce.
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20
Remove the chops to a platter and, brush them with the sauce again and let them rest five minutes.
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21
Serve with a good drizzle of the finishing sauce and enjoy!
