Grilled Citrus-Glazed Pork Chops with Herb Salad

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled pork chops brushed with a tangy citrus glaze, served alongside a fresh herb and arugula salad. This American-inspired pork recipe, ready in about 27 minutes, pairs bone-in pork chops, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 (about 6 oz each) bone-in pork chops
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp honey
2 garlic cloves, minced
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
1 tsp salt
1/2 tsp black pepper
4 cups arugula
1/4 cup fresh parsley, chopped
2 tbsp fresh mint, chopped
1 tbsp red wine vinegar

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Instructions

Step 1: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 2 tbsp honey, 2 minced garlic cloves, and 1 tbsp olive oil to form the citrus glaze.
Step 2: Season 4 bone-in pork chops with 1 tsp salt, 1/2 tsp black pepper, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Brush both sides with half of the citrus glaze.
Step 3: Preheat grill to medium-high heat. Grill pork chops for 4-5 minutes per side, brushing with remaining glaze halfway through, until internal temperature reaches 145°F and edges are slightly charred.
Step 4: In a large bowl, toss 4 cups arugula with 1/4 cup chopped parsley, 2 tbsp chopped mint, 1 tbsp red wine vinegar, and 2 tbsp olive oil until lightly dressed.
Step 5: Serve grilled pork chops alongside the fresh herb salad.