This makes an excellent marinade for pork chops and gives them a delicious flavour when grilled or sauté. The casserole or dish in which the cutlets are to marinate is well rubbed with crushed garlic, then filled with equal parts of vinegar and white wine, so that the cutlets will be just covered, and a seasoning of salt, pepper, 1 bayleaf, and a little marjoram is added. The casserole should be kept in a cold place and the cutlets soaked for about 2 hours or longer. They should be well dried in a cloth before being cooked.