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Submitted by James T. McGraw.

Lemon Garlic Chops

8 (1-inch-thick) pork chops
2/3 cup lemon juice
1/2 cup olive oil
1 (4 1/2-ounce) jar minced garlic
2 tablespoons crushed dried tarragon
1/8 teaspoon paprika

1. For marinade: In a small bowl combine lemon juice, olive oil, garlic and tarragon.
2. Place pork chops in a 1 gallon self-sealing plastic bag; pour marinade over chops; seal bag. Marinate in the refrigerator for 6 to 8 hours or overnight. Drain chops, discarding marinade.
3. Preheat broiler.
4. Place chops on rack in broiler pan so the chops are 4-inches from heat. Sprinkle chops with a little paprika. Broil 3 to 4 minutes on each side or until chops are just done.

Makes 4 servings.

Note: If you use a meat thermometer , the meat should be cooked to 148°F, and is considered a medium degree of doneness when it is still noticeably pink.

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