Place pork chops in a large resealable Ziploc bag and pour in the whole bottle of salad dressing.
Seal the bag, removing the excess air, and shake to coat the pork chops.
Place bag in the fridge and let marinate 4-6 hours.
After marinating, remove pork chops from the bag and shake off the excess marinade; set them aside on a platter.
Pour the marinade into a small sauce pan and add balsamic vinegar, honey, Rosemary, and pepper. Bring the mixture to a slight boil over medium heat. Boil for five minutes then remove from the heat; set aside.
Heat grill to medium-high heat.
Grill pork chops for 4-5 minutes on each side until cooked through or they reach an internal temperature of 145 degrees F.
Brush pork chops with the sauce again and let them rest five minutes before serving.
To cook in the oven: After you are done marinating, roast at 375°F for about 30 minutes, or broil 4–5 inches from the heat source for 14–18 minutes, turning once, until juices run clear.