Remember to leave the pork chops out to defrost the night before*

Take the pork chops and place them in a tray that has been layered with grease proof paper

Note : if you are using an expensive or strong wine then try to use much less for the marinating process as it will soak into the meat much further than regular cheap wine, I always use cheap wine since any expensive wine can make it too rich

Note : I tend to fill 1/3rd of the tray in oil and pour about 1/2 wine for personal use since I don't like too much oil, but the tradition is to fill it halfway with oil since this will make it appear more golden which gets you more brownie points with your Colonel

Now pick up the tray with its contents and start slowly swirling the liquids around horizontally, try to swish the liquids over the top of the meat as you do this, this helps keep the concentration of liquids even throughout

Now get your spices ready, first you're going to brush off any excess liquid residing on top of any red meat of the rib-eyes so the spices can be applied

Important Note* : the spices in my country may be slightly stronger than the ones available in others. So the imported spices may not be as fresh. So use one light pinch more for all of my steps, except for the cinnamon! It's very strong regardless

Disclaimer* when I use pinches of spices I use a very small, precise amount per pinch, just so I can fully control where the spices spread, so that's why I have so many pinches in these next steps. 3 pinches of a spice would probably make 1/2 a teaspoon for me, so keep this in mind

Sprinkle an average amount of salt over the meat, about 2 small pinches

Take slightly more crushed coriander and sprinkle it around the same area that the oregano takes up, about 4-5 pinches

Place daphne leaves onto meat, use about a leaf between every 2 chops or 2 leaves if there are only 2 chops

Note : the cumin powder is a local ingredient that gets rid of that disgusting piggy smell that comes off cooked pork. The cinnamon powder is used to further consolidate this for sensitive tongues, but only when the correct amount is used. If you go slightly over the correct amount then your entire recipe is ruined and it will taste like a meaty cinnabon roll

After you have done this to each chop, wrap the tray in tin foil or cling film and leave out for 1-6 hours to marinate (cling film let's you see the meat easier)

Note : 1:30hr is the least amount of time you should be marinating the meat for, for the best result you should leave it for 4-5 hours

... after marinating is done, preheat the oven for 15 minutes at 190°C (fan assisted if available)

Place contents in oven without removing the cling film (this stops the meat from dehydrating)

Cook for about 1 hour at this temperature, flip the chops over when meat turns red, the chops should have been flipped at least twice during this period (you will have to lift the foil to see the chops to do this, be careful not to burn hand)

Turn the temperature down to 170°C and you can now remove the foil/cling film, let it sit at this temperature for another hour and flip everytime you see meat turning red as it will burn otherwise