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.

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.