Pan Seared Pork Chops marinated in Garlicky Vinaigrette

Pan Seared Pork Chops marinated in Garlicky Vinaigrette



  • 4 thin sliced pork chops (about 1/2 inch thick boneless or bone-in)
  • 6 tbs Re: Garlicky Vinaigrette Dressing & Marinade
  • 1 cup flour
  • 2 tbs extra virgin olive oil
  • 2 tbs butter


Marinate pork chops in Re: Garlicky Vinaigrette for at least thirty minutes and up to overnight. If pork chops were marinated overnight, remove chops from fridge and let come to room temperature. Dredge both sides of thin cut pork chops in flour and set aside.


Heat cast iron skillet (preferred) or shallow fry pan over medium-high heat and add butter and olive oil to hot pan. Sear chops for 3 minutes on each side then remove from pan and let sit for 5 minutes before serving.


Note: These thin cut chops are easy to prepare and cook quickly, making them perfect for a week night meal. The dredging of flour just insures that you get a good browning on each side while trapping in a lot of the seasoning from the marinade, and the quick sear will seal in juices so chops will not dry out. A couple of tips will make this a no-fail recipe that will become a go-to in your kitchen.


Tip #1: Let pork chops come to room temperature before cooking.

Tip #2: Use butter + olive oil for higher heat cooking with lots of flavor.

Tip #3: Internal temperature of pork needs to reach 145 degrees to be safe for consumption. Using thin cut chops will mean the three minute sear on each side should cook the chop thoroughly and you will not need to finish in the oven. If cooking a thicker chop, first sear pork chop on either side then finish in a 350 degree oven until internal temperature reaches 140 degrees (temperature will continue to rise when you remove chops from oven).

Tip #4: Let pork chops rest for 5 minutes before cutting into or serving.

Tip #5: Using local, quality ingredients will always yield the best results!

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