Knock Your Socks off Pork Chops

coarsely chop garlic.

in a shallow dish, combine the garlic and olive oil.

Using a pestle, crush the garlic in the oil, allowing the flavors to mesh. Of course, if you're a normal person like me and don't own a pestle, any instrument with a blunt end will work, such as the base of a glass or back of a spoon. I use a shot-glass.

Add the rosemary and vinegar to the oil-garlic mix.

Rub the pork chops with a little salt, then add them to the marinade, being sure to coat them well. Cover and refrigerate for one hour.

Place the meat in a skillet on medium-low heat, pouring any remaining marinade on top. Cook for about ten minutes, then turn and cook for another five minutes or until done.