Name: Grilled Pork Chops with Plums, Halloumi, and Lemon
Yield: 4 servings
Ingredients: 4 Tbsp. extra-virgin olive oil, divided, plus more; 1 tsp. honey; 4 bone-in pork rib chops (about 1" thick), patted dry; Kosher salt, freshly ground pepper; 4 ripe medium red or black plums (about 1 lb.), halved; 1 lemon, halved, seeds removed; 8 oz. Halloumi cheese, sliced into 1/2"-thick planks; 2 Tbsp. torn oregano leaves; Aleppo-style pepper or crushed red pepper flakes (for serving)

White dinner plate with sliced grilled pork chop saucy plums and a charred lemon half on a marble surface.

Photo by Alex Lau, Prop Styling by Emily Eisen, Food Styling by Susie Theodorou

Bring all your ingredients out to the grill on a baking sheet for easy cleanup later. If you like feta, you should get to know Halloumi, a Cypriot cheese sold at Greek markets, specialty food stores, and some supermarkets. Smooth, oiled grill grates will keep the cheese from sticking. And keep a close eye on the plums as they cook; you want them to be soft and just slightly jammy, not mushy.

Recipe information

Yield
4 servings

Ingredients

4 Tbsp. extra-virgin olive oil, divided, plus more

1 tsp. honey

4 bone-in pork rib chops (about 1" thick), patted dry

Kosher salt, freshly ground pepper

4 ripe medium red or black plums (about 1 lb.), halved

1 lemon, halved, seeds removed

8 oz. Halloumi cheese, sliced into 1/2"-thick planks

2 Tbsp. torn oregano leaves

Aleppo-style pepper or crushed red pepper flakes (for serving)

Preparation

Step 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.
Step 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.
Step 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.
Step 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.
Step 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.

TagsPork Chop Pork Meat Plum Stone Fruit Fruit Halloumi Cheese Dairy Lemon Citrus Main Dinner Gluten Free Nut Free Quick Easy Weeknight Meals Grilling Labor Day Summer Fall Bon Appétit

Recipe notes

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