Get your chops cut about 1" thick. Marinate them for several hours in the following:

Red wine, a good bit; olive oil, a little; Kitchen Bouquet, a spoonful; vinegar, the same; Worcestershire sauce, the same; Tabasco, a few drops; thyme, a sprinkling, salt to taste.

When you are ready to cook the chops, drain them and brush on a little melted butter in which you have utterly crushed a pod of garlic. Place the chops under a white hot broiler and broil them to the degree of doneness you like, turning them once.

French cut green beans, prepared with slivered green pepper and onion and plenty of butter, make a nice vegetable with these chops. A sound red wine is your beverage.