INGREDIENTS
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4 Tbsp. extra-virgin olive oil, divided, plus more
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1 tsp. honey
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4 bone-in pork rib chops (about 1″ thick), patted dry
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1 Tbsp. sherry vinegar
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Kosher salt, freshly ground pepper
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4 ripe medium Queen Rosa plums
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1 lemon, halved, seeds removed
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8 oz. Halloumi cheese, sliced into ½”-thick planks
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2 Tbsp. torn fresh oregano leaves
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Aleppo-style pepper or crushed red pepper flakes (for serving)
INSTRUCTIONS
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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.
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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.
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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 ½” from the bone) registers 130°, 6–8 minutes. Transfer to a cutting board, drizzle with vinegar, and let rest 10 minutes.
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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.
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Cut pork away from bone and slice ½” 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.
NOTES: 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.
| Adapted from Bon Appetit/Claire Saffitz