Directions:

Preheat the grill or broiler.

Trim excess fat from the pork chops and place into a large bowl. In a small bowl, combine wine, oil, garlic, oregano, honey, thyme, bay leaf, salt and pepper. Pour marinade over the pork chops and turn to coat thoroughly. Cover and refrigerate for 3 hours. Remove chops from the marinade and place on grill rack about 6 inches from the coals. Grill, turning and brushing with the marinade, for 10 to 12 minutes or until chops are tender. Serve with rice pilaf and the Greek tomato cucumber salad.

Serve 4 to 5.