Peel and finely chop the garlic. Lay the chops in a dish. 
Season with pepper and salt, sprinkle them with garlic and the dried chilli peppers and pour over the wine. 
Put the meat, covered, in the fridge for a minimum of 4 hours and maximum of 8 hours, turning now and again. 
Remove the meat from the marinade and pat dry. 
Fry the chops for about 3 minutes on both sides in hot butter. 
Put them on the plate.
Pre-heat the grill on its highest setting for the roasted vegetables. 
Clean the vegetables and cut them into slices of approximately half a centimetre thick. 
Place the sliced vegetables on the grill. 
Brush them with a light coating of half of the basil oil. 
Turn halfway, brush them with the rest of the oil and season with freshly ground pepper and salt. 
Put the vegetables on the plate with the chops.
Fry the CrissCuts for 2½ to 3½ minutes at 175°C. 
Serve with the chops and vegetables.