Grilled pork chops with plums, halloumi and lemon recipe

Ingredients for Grilled pork chops with plums, halloumi, and lemon

• 60 ml extra-virgin olive oil, divided, plus more

• 5 ml honey

• 4 bone-in pork rib chops (about 2.5 cm thick), patted dry

• kosher salt, freshly ground pepper

• 450 g ripe medium red or black plums, halved

• 1 lemon, halved, seeds removed

• 225 g halloumi cheese, sliced into 1.5 cm-thick planks

• 30 ml torn oregano leaves

• aleppo-style pepper or crushed red pepper flakes (for serving)

How to make Grilled pork chops with plums, halloumi, and lemon

1. Preheat the grill to medium-high heat and oil the grate.

2. In a large resealable bag, combine honey and 30 ml of oil.

3. Generously season the pork chops with salt and pepper, then add them to the bag. Seal the bag, pressing out the air, and massage the chops to ensure they are well coated.

4. On a rimmed baking tray, place the plums, lemon, and Halloumi. Drizzle with 30 ml of oil and toss to coat. Season the plums and lemon with salt, then add pepper to taste.

5. Grill the pork chops over medium-high heat, turning occasionally with tongs and moving them around to prevent flare-ups, until an instant-read thermometer inserted into the thickest part registers 55 °C (about 1.5 cm from the bone), approximately 6–8 minutes. Transfer the chops to a cutting board and let them rest for 10 minutes.

6. Meanwhile, grill the plums, lemon (cut side down), and Halloumi, turning the plums and cheese once or twice, until grill marks appear and the plums begin to release their juices, about 4 minutes. Transfer the plums, lemon, and Halloumi to the cutting board with the pork and let cool for 1 minute.

7. Slice each plum half into three wedges and tear the Halloumi into pieces approximately 2.5 cm.

8. Cut the pork away from the bone and slice it into 1.5 cm thick pieces. Arrange the sliced meat on plates and discard the bones.

9. Spoon the plums and Halloumi around and on top of the meat, dividing them evenly.

10. Squeeze the juice from the grilled lemon over the dish and season with additional salt and pepper.

11. Top with oregano, sprinkle with Aleppo-style pepper, and drizzle with a little more oil.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.