In a bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and minced garlic. The acidic combination of lemon and vinegar will tenderize the pork while developing bright, complex flavors. Finely chop the fresh basil and add it to the mixture along with the salt, black pepper, and red pepper flakes. I prefer to add the basil just before using the marinade rather than letting it sit too long—this keeps it vibrant and prevents it from turning dark and bitter.

Place the pork chops in a freezer bag and pour the marinade mixture from Step 1 over them, ensuring each chop is thoroughly coated on all sides. Seal the bag, removing as much air as possible to prevent freezer burn. Label the bag with the date and contents. The pork can now be frozen for up to 3 months—the marinade will continue developing flavor as it freezes, and the acid will gently tenderize the meat.

When ready to cook, thaw the pork chops in the refrigerator overnight or at room temperature for about 1 hour. Heat a grill or large skillet over medium heat until hot. Place the pork chops directly in the pan or on the grill (you can reserve some of the marinade to brush on during cooking for extra flavor). Cook for 6 minutes on the first side without moving them, allowing a light crust to develop. Flip and cook for another 6 minutes until the internal temperature reaches 145°F when tested with a meat thermometer. I like to let the cooked chops rest for 3-4 minutes before serving—this keeps them incredibly juicy and tender.