In a large bowl, combine marinated pork chop ingredients, flipping and placing chops so that they are covered/coated in marinade.
Cover bowl and place in the fridge to marinate a minimum of 3 hours.
Place all salad ingredients into a separate bowl, toss until well-incorporated in the marinade.
Cover bowl and place in the fridge to marinate a minimum 30 minutes.
Once pork chops have finished marinating, preheat oven to 425℉ and line a sheet pan with foil.
Remove pork chops from marinade and place onto a lined sheet pan.
Place on middle oven rack and roast for ~20-25 minutes (depending upon how thick pork chops are), reaching an internal temperature of 145℉ — flip chops half-way through cooking, as well.
Allow chops to rest ~3 to 5 minutes once fully cooked and out of the oven.
Next, give the marinated salad a quick toss and serve alongside roasted pork chops (placed onto of bed of arugula).
Serve, store, and enjoy!
Notes
Nutrition for 1 out of 4 servings:22.7g Protein | 6.4g Carbs | 27.9g Fat | 1g Fiber | 372 Calories