Grilled Pork Chops with Plums, Halloumi, and Lemon
A savory-sweet grilled dish featuring juicy bone-in pork chops paired with charred plums, salty Halloumi cheese, and bright lemon. The dish is finished with fresh oregano and a touch of Aleppo pepper for a Mediterranean-inspired meal.
Ingredients
- •4 Tbsp extra-virgin olive oil
- •1 tsp honey
- •4 pieces bone-in pork rib chops
- •to taste Kosher salt and pepper
- •4 medium plums
- •1 whole lemon
- •8 oz Halloumi cheese
- •2 Tbsp oregano leaves
- •to taste Aleppo-style pepper
Cooking Instructions
- 1.
Prepare a grill for medium-high heat; oil grate. Combine honey and 2 Tbsp. oil in a large resealable plastic bag. Season pork chops generously with salt and pepper and add to bag. Seal, pressing out air, and massage chops to coat.
5 min
- 2.
Place plums, lemon, and Halloumi on a rimmed baking sheet and drizzle with 2 Tbsp. oil; toss to coat. Season plums and lemon with salt, then season everything with pepper.
5 min
- 3.
Grill pork over medium-high, turning occasionally with tongs and moving around if needed to prevent flare-ups, until an instant-read thermometer inserted into the center (about 1/2" from the bone) registers 130°F, 6-8 minutes. Transfer to a cutting board and let rest 10 minutes.
18 min
- 4.
Meanwhile, grill plums, lemon (cut side down), and Halloumi, turning plums and cheese once or twice, until grill marks appear and plums start to release their juices, about 4 minutes. Transfer plums, lemon, and Halloumi to cutting board with pork and let cool 1 minute. Slice each plum half into 3 wedges and tear Halloumi into 1" pieces.
5 min
- 5.
Cut pork away from bone and slice 1/2" thick. Arrange meat on plates; discard bones. Spoon plums and Halloumi around and on top of meat, dividing evenly. Squeeze juice from grilled lemon over; season with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and drizzle with a little oil.
5 min
