Herb-Marinated Pork Chops

By Kay Chun

Published March 1, 2024

  • Joel Goldberg for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5(785)
Comments
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Perfect for low-fuss weeknight meals, thin, boneless pork chops cook up in no time. To infuse these chops with the maximum amount of flavor, marinate them after cooking rather than before. A short, 15-minute soak in the zesty garlic-and-herb vinaigrette allows them to absorb all of the bright, herbaceous notes — and helps ensure that the meat stays juicy. Serve the versatile chops and sauce with roasted veggies, alongside a simple green salad (no need for a separate dressing), or tucked into rolls for sandwiches.

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Ingredients

Yield:4 servings

  • ½ cup extra-virgin olive oil

  • ¼ cup chopped pitted green olives

  • 2 tablespoons minced shallot

  • 2 tablespoons lemon juice

  • 2 tablespoons chopped parsley leaves

  • ½ teaspoon minced garlic

  • ½ teaspoon dried oregano

  • 3 thyme sprigs

  • Salt and pepper

  • 4 (5-ounce) boneless pork loin chops, pounded very thinly (no thicker than ¼ inch)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

4 grams carbs; 84 milligrams cholesterol; 483 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 40 grams fat; 1 gram fiber; 458 milligrams sodium; 30 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large shallow dish, combine all but 1 tablespoon of the oil with the olives, shallot, lemon juice, parsley, garlic, oregano and thyme sprigs. Season with salt and pepper and mix well.

  2. Step 2

    In a 12-inch nonstick skillet, heat the remaining 1 tablespoon oil over medium-high. Season the pork chops all over with salt and pepper and add 2 pieces to the skillet. Cook until golden underneath, about 2 minutes, then flip and cook until golden on the second side and cooked through, 1 ½ to 2 minutes longer. Transfer to the marinade and turn to coat. Repeat with the remaining 2 pork chops.

  3. Step 3

    Let the chops marinate, turning and basting occasionally, for 15 to 30 minutes. Serve right away, warm or at room temperature, or refrigerate and enjoy chilled within 3 days.

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Ratings

5 out of 5
785 user ratings
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Comments

Bellaverdi

The first time I prepared as written. It just didn’t quite come together as wished. I loved the marinade except for raw taste of garlic. The meat was bland, and the marinade was not a happy flavor on only slightly warm meat, This time I doubled the marinade recipe (without the garlic, which I set aside). I used 1/2 to marinate the meat for a couple hours. I sautéd the meat, added garlic for quick cook. The reserved 1/2 marinade was then used as a really yummy topping. The flavors came together.

zoz

Although pork tenderloin is very rarely dry, I find it needs a sauce, rather than just the pan drippings. Having recently scored a BOGO deal on the tenderloins, I used this vinaigrette on slices to do the trick nicely. I think I’ll be using it in a variety of ways in the future.

Anne

Like most weeknights when I’m searching for recipes during one of the kids’ activities, I didn’t read this recipe fully through first and didn’t realize you were supposed to use thin chops. Had 1-inch think bone-in chops, which I grilled, then added to the marinade. Still absolutely delicious. The 10 y.o. gave it the stamp of approval by telling me to “put it on ‘The List’”.

SKV

For our household, this felt inspired by muffulettas, which is more than fine with us! Served it with a lazy oven version of the NYT Cooking Crispy Okra with Spicy Honey Sauce and the Memphis Dry Rub Roasted Mushrooms, which we felt made for really nice veggie sides

GE

Always on the lookout for a recipe calling for quick cook time and easy prep, I pounced on this one on a Tuesday night. I love green olives and always have some on hand for a snack, so trying this was a no-brainer. Cooked per the recipe with the exception of using toasted granulated garlic since the bulb on hand looked a little sus. We were surprised at how layered and nuanced the marinade/sauce was after resting the pork chops. We might try adding capers for my wife, and preparing the marinade earlier in the day to let everyone get better acquainted. Love the suggestions to try with pork tenderloin and swordfish. Another keeper!

Jessie

This was so so good. I made a little extra marinade and served the pork chop over angel hair pasta- the marinade made a beautiful sauce for the pasta. Had corn on the cob on the side and sopped up the extra marinade with it. Perfect summer meal.

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