- 8 large cloves of garlic, crushed
- Fresh ground black pepper to taste
- Balsamic vinegar, about ½ cup
Since this cut is well marbled, I didn’t feel they needed any additional oil. I liberally sprinkled both sides of the chops with the balsamic vinegar. Then I evenly spread the crushed garlic over both sides of the chops, top with a good grinding of pepper, covered them and left them to marinade for an hour or so, turning occasionally.
On a good hot bbq, grill to your preferred doneness. We like ours rare and these are perfect for that. I needn’t have worried about marinating them. They were so tender as to be melt-in-your mouth. I’m sure the vinegar in the marinade contributed, but the next time we cooked these chops, we did it without a marinade and they were just as tender.