Instructions

• Pour the water into a 2-cup glass measuring cup, add the dried porcini mushrooms, stir to submerge, and cover with a plate. Soak until the mushrooms are soft, 20 to 30 minutes. Line a wire sieve with a moistened paper towel. Strain the soaking liquid through the sieve into a small bowl to remove any grit, and reserve 1 cup. If the porcini mushroom pieces are large, roughly chop them and set aside.
• While the mushrooms are soaking, prepare the pork chops. In a small bowl combine 2 teaspoons of the rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Brush the pork chops on both sides with the oil and season evenly with the spices.
• Prepare the grill for direct cooking over high heat (500° to 550°F).
• In a large skillet over medium-high heat on the stove, melt the butter. Add the cremini mushrooms and cook until they release their liquid and become tender and browned, 7 to 8 minutes, stirring frequently. Stir in the drained porcini mushrooms, ¾ cup of the scallions, and the remaining 1¼ teaspoons rosemary. Sauté for 2 minutes. Add the marsala and boil until reduced by about half, 1 to 2 minutes. Add the broth and the 1 cup reserved porcini soaking liquid, leaving any sediment behind. Boil until slightly reduced, 3 to 4 minutes. Stir in the cream and boil until the liquid thickens to your desired sauce consistency, 3 to 5 minutes. Season the sauce with ½ teaspoon salt and ¼ teaspoon pepper.
• Brush the cooking grates clean. Grill the pork chops over direct high heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 6 to 8 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Spoon the mushroom sauce over the pork chops and top with the remaining ¼ cup scallions. Serve warm.