Bone-In Citrus Pork Chops with Tropical Summer Salad

When summer grilling season is in full swing, few meals hit the mark quite like these Bone-In Citrus Pork Chops with Tropical Summer Salad. Juicy, perfectly grilled pork chops are marinated in a sweet and tangy lime-honey dressing that doubles as the salad vinaigrette, tying every bite together with bright, fresh flavor.

The salad is packed with summer favorites—peppery arugula, sweet mango and pineapple, crisp cucumber, creamy avocado, sweet corn, and salty feta cheese—creating a colorful side that feels both refreshing and satisfying. Topped with slices of smoky grilled pork and served alongside crispy air-fried sweet potatoes, this meal is ideal for backyard cookouts, easy weeknight dinners, or entertaining guests on a warm evening.

Fresh, vibrant, and full of seasonal flavor, this is the kind of recipe you’ll find yourself making all summer long.

 Bone-In Citrus Pork Chops with Tropical Summer Salad

4 Servings | Prep Time: 30 min Cook time: 15 minutes

Notes: Any seasonal fruit would be delicious, we did pineapple and mango but peaches would also be delicious!

Ingredients:

Salad

• 8-12 cups arugula

• 2/3 cup red onion, diced

• 2/3 cup bell pepper, diced

• 1/2 cup mango, diced

• 1/2 cup pineapple, diced (or 1 peach, diced)

• 1 cup feta cheese, crumbled

• 1 English cucumber, diced

• 2 ears of corn, cooked, cooled and cut off the cob

• 1 avocado, diced

Dressing

• 1/3 cup Lime juice

• 1/3 cup Olive oil

• 2-4 tbsp Honey

• 1/2 tsp Chili powder

• Salt and pepper, to taste

Pork

• 4 bone in pork chops (about 8oz each)

• 1/2 tsp smoked Paprika

• 1/2 tsp Salt

• 1/2 tsp Garlic powder

Directions:

1. Pat pork chops dry with paper towel and season each side with paprika, salt and garlic powder.

2. Whisk together lime juice, olive oil, honey, salt, pepper and chili powder.

3. Add 1/4 cup dressing/marinade to a gallon bag along with pork chops in a single layer. Set the remaining dressing aside to use in the salad later. Remove as much air as possible from the bag and move it around to cover chops with marinade. Place in fridge until ready to cook (30 minutes or up to 12 hours).

4. When ready to cook preheat grill to medium high (400-450F). Remove pork from fridge and marinade and lay on paper towel. Pat lightly to remove excess marinade.

5. Grill pork chops for about 5 minutes per side or until an internal temp of 145F. Remove and tent with foil for 5 minutes to rest.

6. While the pork cooks, assemble the salad ingredients in a bowl and toss with remaining dressing.

7. Slice the pork and serve atop the salad. I served with some air fried peeled and diced sweet potatoes seasoned the same as the pork (paprika, garlic powder, salt and olive oil) and air fried at 400F for 12 minutes, tossing halfway.

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