Balsamic-Glaze Marinated Pork Chops

Ingredients
Balsamic-Rosemary Vinaigrette
1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic cloves
1 tablespoon fresh rosemary leaves ( or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra virgin olive oil
Pork Chops
4 bone-in pork rib chops ( 10 ounces each)
coarse salt and pepper
1/2 cup balsamic-rosemary vinaigrette
Directions
Combine all vinaigrette ingredients in a blender and blend until smooth. With machine running, add 1/2 cup extra-virgin olive oil in a thin stream; blend until creamy.
Measure 1/2 cup vinaigrette for the pork chops. Refrigerate the remainder for up to two weeks or serve it over side salads with dinner.
Place pork in a shallow dish, and season with salt and pepper on both sides. Pour 1/2 cup vinaigrette over pork, and turn to coat. Cover and refrigerate at least 1 hour, or up to 1 day.
Heat broiler, with rack set 4 inches from heat. Remove pork from marinade, letting excess drip off; place on a foil-lined rimmed baking sheet.
Broil without turning until opaque throughout, 8 to 10 minutes, but if chops are browning too quickly, turn them. Let rest 5 minutes before serving.