Pork with Vermouth al fresco

• 8 pork shoulder chops
• 4 fluid ounces sweet vermouth
• 4 fluid ounces dry white vermouth
• 12 teaspoon lemon juice
• 16 fluid ounces olive oil
• 3 onions, finely chopped
• 4 cloves garlic, crushed
• 1 teaspoon dried oregano
• 1 sweet red pepper, finely chopped
• salt and black pepper, to taste

1. Place all the ingredients, except the pork, in a large mixing bowl and blend thoroughly.
2. Add the pork, mix well and leave for at least 4 hours, turning from time to time.
3. Grill over medium hot coals for 8-10 minutes on each side until browned and cooked through.
4. A tasty sauce can be made with the remaining marinade.
5. Just add a little cornflour and heat gently, whisking all the time, until thickened.

pork shoulder chops, fluid ounces sweet vermouth, white vermouth, lemon juice, olive oil, onions, garlic, oregano, sweet red pepper, salt

Taken from www.food.com/recipe/pork-with-vermouth-al-fresco-29893 (may not work)