Directions

1. In a small bowl stir together 1/4 cup olive oil, garlic, soy sauce, rosemary, salt and pepper. Place pork chops in large self-sealing plastic bag; pour marinade over and refrigerate 4-24 hours.
2. Meanwhile, in a small bowl cover dried tomatoes with hot water, let stand for 10 minutes, drain well. Toss tomatoes in small bowl add 1/2 cup olive oil, vinegar, onion and pepper to taste; stir to combine well, set aside.
3. Prepare medium-hot fire in kettle-style grill. Remove chops from marinade, discarding remaining marinade. Grill over fire for 4-5 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with vinaigrette.