Garlic Pork Chops with Italian Dressing Marinade

If you ask me, a good marinade is half the battle when it comes to juicy pork chops.

This homemade Italian dressing marinade takes about five minutes to throw together and does all the heavy lifting for you. White wine vinegar and lemon juice bring the tang, while dried herbs like basil, oregano, and thyme give it that classic Italian flavor.

A touch of honey balances everything out, and garlic and red chili flakes add just enough kick to keep things interesting. Just mix it up, let your pork chops soak it in, and you’re on your way to a weeknight dinner that tastes like you spent way more time on it than you actually did.

It’s the kind of recipe that makes you look like a kitchen pro without much effort at all.

What Kind of Pork Chops Should I Use?

For this Italian dressing marinade, bone-in or boneless pork chops will both work great, so just grab whichever you prefer or what’s on sale. I’d recommend going for chops that are at least 1-inch thick since thinner cuts can dry out more easily during cooking, especially after marinating. Center-cut pork chops tend to be the most consistent in size and cook evenly, but rib chops or loin chops are also good options. Just make sure your pork chops are similar in thickness so they all finish cooking at the same time.

Options for Substitutions

This marinade is pretty forgiving, so here are some easy swaps you can make:

• Red wine vinegar: White wine vinegar, apple cider vinegar, or even balsamic vinegar will work here. Each brings a slightly different flavor, but they’ll all give you that tangy kick you need.
• Fresh basil: If you don’t have fresh basil, use 1 teaspoon of dried basil instead. The flavor won’t be quite as bright, but it’ll still taste great.
• Olive oil: You can use avocado oil or vegetable oil if that’s what you have. Olive oil adds nice flavor, but other oils will still help the marinade coat the pork chops properly.
• Lemon juice: Lime juice works as a substitute, or you can add an extra tablespoon of vinegar if you’re out of citrus altogether.
• Dried herbs: Feel free to swap the oregano and thyme with Italian seasoning (use about 1 ½ teaspoons total). It’s basically a mix of these herbs anyway, so it’ll work perfectly.
• Red pepper flakes: Leave these out if you’re not into spice, or add more if you like things hot. A pinch of cayenne pepper works as a substitute too.

Watch Out for These Mistakes While Cooking

The biggest mistake when marinating pork chops is leaving them in the acidic marinade for too long, which can actually break down the meat fibers and create a mushy texture – stick to the 30 minute to 12 hour window and avoid going beyond that.

Another common error is not drying off the pork chops before cooking them, so make sure to pat them dry with paper towels after marinating to get a nice golden-brown sear instead of steaming them in the pan.

Don’t forget that marinated meat cooks faster than plain meat, so keep an eye on your internal temperature and pull the chops off the heat when they reach 140°F, letting them rest for 5 minutes to hit the safe 145°F without drying out.

Finally, never reuse marinade that’s been in contact with raw pork unless you boil it first for at least 5 minutes to kill any bacteria.

What to Serve With Pork Chops?

These Italian-marinated pork chops pair beautifully with roasted vegetables like zucchini, bell peppers, and cherry tomatoes tossed in olive oil and herbs. A simple side of garlic mashed potatoes or creamy polenta works great to soak up any extra marinade from the plate. For a lighter option, try a crisp Caesar salad or a Mediterranean-style pasta salad with olives, feta, and cucumbers. You could also serve these chops over a bed of orzo or rice pilaf to make it a complete meal.

Storage Instructions

Store: Cooked pork chops will keep in the fridge for 3-4 days in an airtight container. If you have leftover marinade that hasn’t touched raw meat, you can store it separately in a jar for up to a week and use it for salads or other proteins.

Marinate Ahead: This is actually perfect for making ahead! Mix up your marinade and let those pork chops soak in it for anywhere from 2 hours to overnight in the fridge. The longer they marinate, the more flavor they’ll soak up, so I usually prep mine the night before for an easy weeknight dinner.

Freeze: You can freeze the pork chops in the marinade for up to 3 months in a freezer bag. They’ll marinate as they thaw, which is super convenient. Just move them to the fridge the night before you want to cook them.

Reheat: Warm up leftover pork chops gently in a covered skillet over medium-low heat with a splash of water or broth to keep them from drying out. You can also reheat them in the microwave on 50% power in 30-second intervals until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2100
• Protein: 2-3 g
• Fat: 220-230 g
• Carbohydrates: 12-16 g

Ingredients

• 3/4 cup extra virgin olive oil
• 2/3 cup white wine vinegar
• 1 tbsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 1/2 tbsp freshly minced garlic
• 1/4 tsp red chili flakes
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey

Step 1: Prepare the Italian Dressing Marinade

• 3/4 cup extra virgin olive oil
• 2/3 cup white wine vinegar
• 1 tbsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 1/2 tbsp freshly minced garlic
• 1/4 tsp red chili flakes
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey

In a jar or bowl, combine the olive oil, white wine vinegar, Dijon mustard, and honey, whisking them together until the honey dissolves completely.

Add the minced garlic, dried basil, oregano, thyme, red chili flakes, and fresh lemon juice, stirring well to distribute all the seasonings evenly.

I like to let this marinade sit for about 5 minutes before using it so the dried herbs have time to bloom and release their flavors into the oil and vinegar base.

Step 2: Marinate the Pork Chops

• Italian dressing marinade from Step 1
• Pork chops

Place your pork chops in a shallow dish, resealable bag, or container and pour the Italian dressing marinade from Step 1 over them, making sure they’re fully submerged and coated on both sides.

Cover the dish or seal the bag and refrigerate for at least 30 minutes, though I recommend marinating for 4 to 12 hours for deeper flavor development—the longer marinating time allows the vinegar and herbs to really penetrate the meat.

If using a longer marinating time, turn the pork chops halfway through if possible to ensure even distribution of flavor.

Garlic Pork Chops with Italian Dressing Marinade

Delicious Garlic Pork Chops with Italian Dressing Marinade recipe with step-by-step instructions.

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Prep Time 2 hours hrs 5 minutes mins

Cook Time 4 hours hrs 15 minutes mins

Total Time 6 hours hrs 22 minutes mins

Servings: 1.75 cups of dressing

Calories: 2050

Ingredients Method

Ingredients

  

• 3/4 cup extra virgin olive oil
• 2/3 cup white wine vinegar
• 1 tbsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1 1/2 tbsp freshly minced garlic
• 1/4 tsp red chili flakes
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey

Method

 

1. In a jar or bowl, combine the olive oil, white wine vinegar, Dijon mustard, and honey, whisking them together until the honey dissolves completely. Add the minced garlic, dried basil, oregano, thyme, red chili flakes, and fresh lemon juice, stirring well to distribute all the seasonings evenly. I like to let this marinade sit for about 5 minutes before using it so the dried herbs have time to bloom and release their flavors into the oil and vinegar base.
2. Place your pork chops in a shallow dish, resealable bag, or container and pour the Italian dressing marinade from Step 1 over them, making sure they're fully submerged and coated on both sides. Cover the dish or seal the bag and refrigerate for at least 30 minutes, though I recommend marinating for 4 to 12 hours for deeper flavor development—the longer marinating time allows the vinegar and herbs to really penetrate the meat. If using a longer marinating time, turn the pork chops halfway through if possible to ensure even distribution of flavor.