Make a marinade with Trader Joe's orange muscat champagne vinegar, olive oil, lots of chopped garlic, a generous dab or more of Dijon mustard, sea salt, cracked pepper, and chopped fresh rosemary. (Or I imagine tarragon would be wonderful instead of rosemary, but haven't tried it.) Poke holes in the chops with a fork. Layer chops and marinade in a zip-lock bag and massage them around together, then leave for a couple of hours. Grill or even cook in a skillet, over medium heat, not too long...just until firm and no longer pink inside.

Claire