1 garlic clove, peeled
2 (1" thick) pork chops
1/4 c. wine vinegar
1/3 c. olive oil
1 tsp. salt
1/2 tsp. pepper (freshly ground, if possible)
1 bay leaf, crumbled
1 tsp. dried rosemary

Sliver the garlic clove and place 2 or 3 slivers in small slits in each of the pork chops. Add remaining slivers to the vinegar, oil, salt, pepper, bay leaf and rosemary. Mix well. Pour over the chops and let stand at least 1 1/2 hours. Preheat the broiler, then broil the chops until thoroughly browned on both sides, about 15 minutes. Baste with the marinade at least once during cooking. Serve immediately. Serves 2. Double for 4.