Note from Merrill:
I love to use Mantra's in my grilling – it takes the thought right out of things (which is great when you're distracted – like at the grill with friends around!) White, White, Right is one of my mantras. And that is, white meat such as pork always goes well with white wine. That said, here is a killer recipe with this in mind.

First, your list of things to have on hand:

• eight nice thick pork chops
• a freshly opened bottle of Sauvignon Blanc (or other crisp white)
• 1/2 cup fresh parsley
• teaspoon celery salt
• 1/2 cup chopped sweet red pepper
• 2 tablespoons olive oil

And next, here's how you do it:

• Marinade Prep Logic: Crisp white wine lightly breaks down the tissues of the pork chops. Flavor will be added with the parsley, celery salt, sweet red pepper. And finally, the reason we add the olive oil is so it can seals the deal by cementing all these wonderful flavors into the meat
• Marinate for about four hours in a gallon baggy.
• Preheat grill on "high for five" (another of my mantras, 5 being minutes), then turn down to medium direct heat.
• Grill chops two minutes, each side.
• Turn grill down to low (155 degrees to 165 degress) and grill each side two - three minutes longer.
• BASTE OFTEN using the following:
• 1/2 cup crisp white wine,
• 1 tablespoon olive oil
• a pinch of celery salt.
• Pork is done when you cut into it and the juices run clear.
• Note to the overcooker of meats: If no juices run out, you, my friend have overcooked another piece of pork!

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