Wash and dry the meat and then place in a bowl. Grind the garlic and add the olive oil, the epsima and the wine in a small bowl. Stir until thoroughly mixed. Cover the meat with the mixture and let it marinate for at least 3 hours. Cook under the grill or on the barbecue and serve with grilled peppers and plain pilaf rice with corn.
If you wish you can boil the remaining marinara until it thickens and use it as a sauce.
Note: Following the same method you can prepare pork kebabs. After you’ve marinated the meat, cut it into even pieces, place them on skewers and add a slice of pepper in between.
5 medium pork chops (about 1kg)
3 garlic cloves
3 tbsps olive oil
3 tbsps epsima (grape syrup)
3 tbsps white wine