Grilled Citrus-Marinated Pork Chops with Fresh Herb Salsa Verde

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender pork chops marinated in bright citrus and grilled to perfection, served with a vibrant herbaceous salsa verde. This Mediterranean-inspired Father’s Day 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 410 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.

Ingredients

• 4 pieces, about 1 inch thick bone-in pork chops
• 1/4 cup orange juice
• 1/4 cup lemon juice
• 3 tbsp, divided olive oil
• 3 cloves, divided garlic cloves, minced
• 1 tsp dried oregano
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp capers, drained
• 1 tbsp red wine vinegar

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup orange juice, 1/4 cup lemon juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Place 4 bone-in pork chops in a resealable bag and pour marinade over them. Refrigerate for at least 1 hour.
2. Step 2: Meanwhile, prepare salsa verde by combining 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp drained capers, 1 minced garlic clove, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl; stir well.
3. Step 3: Preheat grill to medium-high heat. Remove pork chops from marinade and pat dry. Grill pork chops for 5-6 minutes per side until internal temperature reaches 145°F and the meat is nicely charred.
4. Step 4: Remove pork chops from grill and let rest 5 minutes. Serve topped with 3 tbsp of the prepared herb salsa verde for a fresh and zesty finish.