Bring 2 cups milk and broth to a simmer in a medium saucepan over medium heat. Gradually add polenta. Cook for 1 minute or until thick and bubbly, stirring frequently with a whisk; remove from heat. Stir in cream cheese and parmesan and ½ tsp. of salt. Keep warm. Turn outdoor grill on high heat. Drizzle olive oil on both sides of pork chops and rub until coated. Combine rosemary, salt, pepper, and garlic; rub mixture over pork. Place pork on grill and sear for 3 minutes each side. Move pork chops to indirect heat (meat is not over flame at 350 degrees) and cook for 20 minutes or until pork reaches 155 degrees. Tent the pork with foil for 10 minutes so that it reaches 165 degrees. Place vinegar in a small saucepan over medium-high heat. Bring to a boil, and cook until reduced by half (about 5 minutes). Do this right before you are ready to drizzle and serve. For a restaurant style look plate the pork chops individually on top of a large scoop of hot polenta and drizzle balsamic glaze on top.