In a small bowl whisk together the honey, 3 tbsp olive oil, and rosemary. Transfer half to a small bowl to glaze the pork chops. Reserve the remaining glaze and mix with marmalade and mustard to glaze the pork and use as a dip.
Lightly brush the pork chops with the remaining 1 tbsp of olive oil. Season with the salt and pepper to taste. Lightly brush the honey-rosemary glaze on both sides of each chop.
Place the chops on the grill and cook until golden brown and slightly charred, about 5 to 6 minutes. Turn the chops. Continue cooking for 6 to 8 more minutes. I like mine medium but if you want them well done continue cooking for another 2 minutes. Remove the chops from the grill, brush with more glaze, and set aside to rest for 5 minutes. Serve with remaining glaze as a dip!