Combine all marinade ingredients in a mason jar and shake until combined.
Place pork chops and marinade in zipper top bag and let marinate 6-24 hours.
Heat a large skillet on medium heat 1 tablespoon of the olive oil until the oil is shimmering.
Add half of the pork chops to the pan, letting the excess marinade drip off into the bag.
Cook until dark and seared, about 3-4 minutes.
Flip, and repeat until the chops are cooked through, the temperature should register about 160 degrees F.
Remove from pan and tent with foil.
Repeat steps 3-7 with the remaining pork chops.
After all the chops are cooked, turn heat to low and pour remaining marinade in the pan.
Bring to a simmer and scrape the bottom of the pan. It should reduce very quickly, if too much of the liquid evaporates out, add a few tablespoons of chicken stock to keep it liquid.
Once the marinade is reduced, turn off the heat and add the cold butter, gently stirring as you add it.
Add chops back into the sauce, basting lightly.
Sprinkle with fresh chopped parsley.
• This marinade is also a salad dressing, see the video and full post here: 4 Easy Homemade Salad Dressings • I use thin cut pork chops. If you are using thicker chops, you will need to cook them on medium low heat for 6-7 minutes per side.