Plums, halloumi and lemon, guess what would it be like when they are combined together with pork chops? The outcome proves to be fantastic as long as you try out the following recipe called Grilled Pork Chops with Plums, Halloumi, and Lemon. One thing to keep in mind is to watch closely the plums as you want them to be soft and slightly jammy instead of mushy. If you don't know what Halloumi is, it's a Cypriot cheese available at Greek markets, specialty food stores and some supermarkets. Don't worry that cheese will stick to the grates, because the smooth, oiled grill grates will not allow that happen!



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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 ½"-thick planks

2 Tbsp. torn oregano leaves

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




Set your grill at medium-high heat and lightly oil the grate.


To season pork chops, first you need to combine honey and 2 Tbsp. oil in a large resealable plastic bag. After you season pork chops generously with salt and pepper, you then add it to bag. Seal and press out air, then massage chops to coat.  


It's time to season plums, lemon, and Halloumi. Place all 3 ingredients on a rimmed baking sheet and drizzle with 2 Tbsp. oil. Toss to coat. Then season plums and lemon with salt, and finally season everything with pepper. 


Grill pork over medium-high. While grilling, you need to turn occasionally with tongs. You can finish grilling when the temperature on the center reads 130°. Normally, it takes 6–8 minutes. Then you can transfer it to a cutting board and let it rest for 10 minutes. 


It's time to grill plums, lemon (cut side down), and Halloumi. Remember to turn plums and cheese once or twice. Normally it takes 4 minutes for the grill marks appear and plums start to release their juice. Until then you can finish grilling. Then transfer plums, lemon, and Halloumi to a cutting board and let them rest along with pork, and let it cool for 1 minute. Then slice each plum half into 3 wedges and tear Halloumi into 1" pieces.


Cut pork away from bone and slice ½" thick. Discard bones and arrange meat on plates. Spoon plums and Halloumi evenly around and on top of meat; squeeze juice from grilled lemon over meat; season meat with more salt and pepper. Top with oregano, sprinkle with some Aleppo-style pepper, and finally drizzle with a little oil. Time to serve the delish!


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