Grilled Pork Chops With Plums Halloumi And Lemon Recipes

Steps:

• Prepare a grill for medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the pork chops until lightly charred with strong grill marks, about 6 minutes. Flip and continue to grill until just slightly pink near the bone, 4 to 5 minutes more. Transfer the pork chops to a cutting board to rest for about 5 minutes.
• Meanwhile, toss the plums with 2 teaspoons of the oil and sprinkle with salt and pepper. Grill, flipping once, until softened with grill marks, about 2 minutes per side. Cut into wedges.
• Toss the arugula and parsley with the lemon juice and remaining 1 tablespoon oil and season with salt and pepper. Divide among 4 plates and top with the plum wedges. Serve with the pork chops.

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
• Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
• Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.