2 1⁄2 Pound (6 In Number, Each About 3/4 Inch Thick)
Olive oil/Salad oil
Red wine vinegar
1⁄4 Cup (4 tbs)
Freshly ground pepper
Arrange chops in a foil-lined rimmed baking pan.
In a small bowl, whisk together oil, vinegar, mustard, chives, and tarragon; season to taste with pepper.
Spread 1 tablespoon of the mustard baste over each chop.
Bake on upper rack of a 475° oven for 10 minutes.
Turn chops over and spread each one with 1 more tablespoon of the baste.
Continue to bake until meat in thickest part is no longer pink; cut to test 8 to 10 more minutes.