This was one of those "What do we have for dinner" moments, and I must say that between my husband Jason and I we came up with a good result! We served this with grilled pineapple rings and spicy roasted potatoes. Delish! Sorry for the lack of photo.
Grilled Tarragon Pork
4 boneless pork loin chops (3/4"-1" thick)
2/3 cup apple cider vinegar
1 cup olive or canola oil
1 T minced garlic
1 T fresh tarragon, leaves picked and roughly torn OR 1 1/2 tsp dried tarragon
In a large ziplock bag, combine all ingredients. Shake well and then refrigerate for 30 minutes or up to 4 hours. Prepare a grill by oiling the rack and heating for 2-3 minutes on medium-high heat. Grill pork for 3 minutes per side on medium-high heat, then reducing heat to medium-low and grilling an additional 2-3 minutes per side, or until pork reaches an internal temperature of 165F. Let sit 5 minutes before serving.