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Grilled Pork Chops with Sun-Dried Tomato Vinaigrette

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

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.

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