Arugula lettuce salad with pork chop in tarragon butter

For the salad :
Get arugula and lettuce mix , add halved cherry tomatoes and dressing of your choice.

For the pork chop :

1. Marinate pork chops in vinegar overnight. [ Tip: When you are confused with what to marinate your meat, remembering the following components will help- Salt (I use soy sauce or garlic salt for steaks); acid(I use freshly squeezed lime juice or  white vinegar); aromatics (like ginger, garlic, herbs, and ground spices) and oil (depending on the cuisine).]
2. Mince garlic and green chilis. Crush peppercorns.  Mince tarragon. Rub the ingredients and salt to taste and a bit of butter in the center of a square  Aluminium foil. seal in tight so that no juices escape.  Use as many foils as many chops you will be cooking. (You can choose to drain /wash the vinegar off. Then  you will need to dab the meat with paper towels to remove any water)
3. Heat a conventional oven to 350 F and slip in  the foil packets for 20 mins. Switch off the heat and let it stay for 5 mins. Enjoy with the salad.