Best 3 Grilled Pork Chops With Plums Halloumi And Lemon Recipes

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Pork chops grilled to perfection, juicy plums bursting with sweetness, savory halloumi cheese, and a zesty lemon dressing come together in this delectable dish that's sure to tantalize your taste buds. The pork chops are marinated in a blend of herbs and spices, then grilled until tender and slightly charred. The plums are caramelized on the grill, adding a touch of smoky sweetness. Halloumi cheese is grilled until golden brown and slightly crispy. Finally, a tangy lemon dressing is drizzled over the entire dish, bringing all the flavors together. This recipe also includes instructions for making a refreshing plum and mint salsa, which adds a pop of freshness to the dish. With its combination of sweet, savory, and tangy flavors, this grilled pork chop dish is sure to be a hit at your next barbecue or dinner party.

Let's cook with our recipes!

GRILLED PORK CHOPS AND PLUMS



Grilled Pork Chops and Plums image

Add grilled plums to a quick arugula salad to serve with grilled pork chops.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 7

4 bone-in pork chops (about 3 pounds total)
Kosher salt and freshly ground black pepper
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for oiling the grill grates
2 plums, halved and pitted
4 cups lightly packed baby arugula
1/3 cup fresh flat-leaf parsley
Juice of 1/2 lemon

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.

GRILLED PORK CHOPS WITH PLUMS, HALLOUMI, AND LEMON



Grilled Pork Chops with Plums, Halloumi, and Lemon image

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.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Plum     Pork Chop     Pork     Oregano     Cheese

Yield 4 servings

Number Of Ingredients 9

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 1/2"-thick planks
2 Tbsp. torn oregano leaves
Aleppo-style pepper or crushed red pepper flakes (for serving)

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.

GRILLED LEMON HERB PORK CHOPS



Grilled Lemon Herb Pork Chops image

These are SO SIMPLE, yet so good - they taste just like steak! The chops can also be broiled in the oven.

Provided by DOREENBUCH

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h25m

Yield 6

Number Of Ingredients 7

¼ cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
6 (4 ounce) boneless pork loin chops

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.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 1.6 g, Cholesterol 65.1 mg, Fat 10.1 g, Fiber 0.1 g, Protein 25.1 g, SaturatedFat 2.6 g, Sodium 428.7 mg, Sugar 0.3 g

Tips:

  • Choose the right pork chops: Look for thick-cut, bone-in pork chops for the best flavor and juiciness.
  • Marinate the pork chops: Marinating the pork chops in a flavorful mixture of olive oil, lemon juice, garlic, and herbs helps to tenderize and infuse them with flavor.
  • Cook the pork chops over medium-high heat: This will help to create a nice crust on the outside while keeping the inside juicy.
  • Use a meat thermometer to ensure the pork chops are cooked to your desired doneness: The USDA recommends cooking pork chops to an internal temperature of 145°F for medium-rare, 160°F for medium, or 170°F for well-done.
  • Let the pork chops rest before serving: This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Conclusion:

This recipe for grilled pork chops with plums, halloumi, and lemon is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork chops are juicy and flavorful, the plums add a touch of sweetness and tartness, the halloumi is salty and tangy, and the lemon adds a bright, citrusy flavor. This dish is sure to be a hit with your friends and family!

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