Chop with beer and tarragon

Mix in a bowl the beer with the garlic, tarragon and half of the vinegar and onion. Allow the hare chops coated in the refrigerator to marinate for at least 1 hour. Remove the rest of the onion rings over a bowl, pour over the rest of the vinegar and leave to marinate in the refrigerator (this makes the onion taste milder).

Remove the pork chops from the marinade and brush them with oil. Place the chops on a greased griddle over moderately hot fire and grill them brown and cooked for about 7 minutes per side. Sprinkle with salt and pepper to taste. Serve the pork chops topped with some marinated onion rings.