Drunken Pork Chops

2 c. dry red wine
5 bay leaves
2 TBS. fresh rosemary, minced
1 1/2 tsp. ground coriander
1/2 tsp. nutmeg
1/2 tsp. ground cloves
6 loin chops about 1 1/2 in. think
Salt & pepper to taste

  Combine the red wine, bay leaves, rosemary, coriander, nutmeg and cloves in a glass dish. (I use a gallon size Glad-lock zipper freezer bag. Once the chops are in just carefully squeeze the air out and you have a great marinade container!) Trim the chops and place them in the marinade mixture. Marinate overnight in the refrigerator, turning occasionally. (The Glad-lock come is so handy here.. just flip the whole bag over.)
  Drain the chops. Season with salt and pepper. Lightly brush with olive oil and grill over a medium high heat (you can hold your hand 6 inches from the fire for about 4 seconds, or if you have a gas grill, the medium high mark :-] ) for 6-7 min each side. You could probably cook them in the oven for 20 min or so, but I've never tried it. We always cook these on the grill. These are great with tomatoes cut into wedges and tossed with fresh minced rosemary (..got to do something with the rest of the fresh rosemary you bought.) and balsamic vinegar.