2 tablespoons olive oil
Salt and pepper
3 crushed garlic cloves
2 tablespoons dried marjoram
1 pound goat chops
Heat a heavy bottomed pan over medium-high heat. While the pan is heating, salt and pepper the chops to taste. Sprinkle the chops with a fairly heavy coating of marjoram on both sides. Add oil and crushed garlic to the pan and cook until the garlic releases its scent. When the pan is hot again but before the garlic browns, add the chops to the pan. Cook about 5 minutes per side or until desired level of pink. We tend to eat the chops fairly rare, like a lamb chop.
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