Instructions: Make the dipping sauce:
In a small saucepan combine the vinegar and the sugar and cook the mixture

over moderate heat, stirring, until the sugar is dissolved. Stir in the mint and let the sauce cool. Season the sauce with salt and pepper and transfer it to a small bowl.

Pat the chops dry, rub them with the cut sides of the garlic, and sprinkle

both sides of the chops with the thyme and the white pepper. Grill the chops in a well-oiled ridged grill pan over moderately high het for 1 minutes to 1 1/2 minutes, depending on the thickness of the chops, on each

side for rare meat. (Alternatively, the chops may be broiled under a preheated broiler about 4 inches from the heat for about 2 minutes on each

side for rare meat.) Serve the chops with the dipping sauce.

Makes about 12 chops.

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