CITRUS CHARDONNAY GLAZED PORK CHOPS
1 pack Pork ribeye chops
2 tsp. Salt
1/2 tsp. Pepper, ground
1/2 tsp. Garlic powder
1 jar Robert Rothschild Farm Citrus Chardonnay Sauce
1 bunch Tarragon, fresh, finely minced
Lightly oil and season pork ribeyes with salt, pepper and garlic. Grill on high heat for 2 – 3 minutes per side (depending on thickness). Remove from grill when pork is cooked to desired doneness. Let rest on a platter for 5 minutes, then pour/baste chops with Citrus Chardonnay Sauce. Garnish with fresh tarragon.