Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless pork chops -- 1-inch thick
     1/4  cup           olive oil
   3      cloves        garlic -- minced
   1      tablespoon    soy sauce
   1      teaspoon      chopped fresh rosemary
                        OR
     1/4  teaspoon      dried rosemary -- crushed
     1/8  teaspoon      salt
     1/8  teaspoon      black pepper
     1/4  cup           finely chopped sun-dried tomatoes
     1/2  cup           olive oil
   1      tablespoon    balsamic vinegar
   1      tablespoon    finely chopped shallot
     1/8  teaspoon      pepper

Preparation:

For marinade, in a small bowl combine 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and 1/8 teaspoon pepper. Place pork chops in a 1-gallon self-sealing plastic bag; pour marinade over chops, seal bag. Marinate in the refrigerator for 6-8 hours or overnight. In a small bowl combine sun-dried tomatoes and enough hot water to cover tomatoes; let stand for 10 minutes, drain. In a small bowl stir together olive oil, vinegar, shallot, 1/8 teaspoon pepper and plumped tomatoes. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Turn chops and grill for 4-5 minutes more, until chops are just done. Serve chops with vinaigrette.