Ingredients

2 boneless pork top loin chops cut 1 1/4 to 1 inches thick
2 Tbsp. red wine vinegar
2 Tbsp. vegetable oil
1 tsp. snipped parsley
1 Tbsp. dijon-style mustard
1/4 tsp. chopped chives
1/8 tsp. dried tarragon leaves

Cooking Instructions

Combine vinegar, oil, mustard, parsley, chives, and tarragon in small bowl; whisk until blended. Place pork top loin chops on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Brush chops with mustard mixture and broil 20 minutes, or to desired doneness, turning and brushing with mustard mixture once.
 
 
"Jesus then took the loaves, and having given thanks, He distributed to those who were seated; likewise also of the fish as much as they wanted." (John 6:11)