These honey grilled pork chops with grilled plums are easy enough for a weeknight, yet impressive and delicious! Enjoy summer stone fruit on the grill with this simple 20 minute recipe. (gluten-free, nut-free)
Heat a grill or grill pan to medium-high heat (about 450°F).
Rub pork chops on both sides with honey and 2 tsp of the oil. Generously season both sides with salt and pepper.
Cut plums in half, remove pits, and lightly drizzle cut sides with 1/2 tsp of the oil.
Grill pork chops on medium-high heat for about 5 minutes per side, or until a thermometer inserted into the center of the thickest part of the chops reads 145°F.
Also grill the plums, cut side down, for 5-10 minutes, or until charred grill marks appear and plums are soft, but not squishy.
While pork chops and plums are cooking, toss arugula with remaining oil (1 tsp), juice from 1/2 a lemon and a pinch of sea salt. Plate arugula onto 2 plates.
While pork chops rest, slice each plum half in half again for quarters. Place a pork chop on each plate on top of arugula. Top with plums, oregano and parmesan. Serve immediately.
Don’t be afraid to season the pork chops heavily with salt and pepper..
For the juiciest pork chops, grill on medium-high heat (about 450°F) for a few minutes per side. When they are done, a thermometer inserted into the center of the thickest part of the chop should read 145°F.
Grill the plums halved, then slice into quarters after they are grilled. This will make them easier to keep up with on the grill.
Let the pork rest for a bit while you are slicing the plums to lock all the juices in.
Use really good quality parmesan and olive oil.
You can leave out the parmesan to make this dish dairy-free.
Don’t have fresh oregano? Try fresh thyme, rosemary or basil.
Try this dish with other stone fruit, such as apricots or peaches.