Grill/Barbecue

Grilled Pork Chops, Fennel & Orange

March  6, 2018
2 Ratings
Photo by Julia Gartland
Author Notes

Cooking all of a meal’s components on a grill takes a little practice, but once you get the hang of it, it’ll become your go-to. No pots, no pans. The trick is knowing how long each component takes, then staggering or stacking their starting points at your leisure. If you don’t have a grill, a large grill pan or griddle works, too. —Emma Laperruque

  • Serves 2
Ingredients
  • 1 large orange, preferably organic
  • 2 fennel bulbs
  • 2 bone-in pork chops (about 1 inch thick)
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup flat-leaf parsley leaves, roughly chopped
  • 1 tablespoon capers with their brine
  • Honey
  • Red wine vinegar
  • Flaky salt
In This Recipe
Directions
  1. Preheat the grill (or grill plate or griddle) to medium-high heat.
  2. Wash and scrub the orange well—you’ll be eating the skin. Cut into thick circles. Set on a plate. Use a vegetable peeler to strip away the tough, outer later of the fennel. Cut lengthwise into eighths—leaving the core still intact. Set on a plate. Set the pork chops on another plate. Drizzle all three components generously with oil, then season with salt and pepper.
  3. This can be done simultaneously or staggered, whatever works with your setup: Grill the oranges for about 10 minutes, flipping halfway through, until the skins are tender and the flesh is charred. Grill the fennel for about 10 minutes—4 minutes on each flat side, 2 minutes on its rounded back. It should be soft, slouchy, and charred. Grill the pork chops for about 15 minutes—flipping halfway through, until the outside has colorful grill marks and the meat is cooked through to about 145° F.
  4. To serve: Roughly chop the orange. Combine in a bowl with the parsley, capers, plus a drizzle of honey and splash each of vinegar and olive oil. Season with salt to taste. Drizzle the fennel and pork chops with more olive oil and sprinkle with flaky salt. Top both with the orange relish.

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  • Emily Rosen
    Emily Rosen
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  • Bigjim
    Bigjim
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

3 Reviews

Bigjim July 7, 2020
Pretty unclear where the capers and honey and vinegar are used. NO mention of capres at all.
 
Author Comment
Emma L. July 8, 2020
Hi, thanks so much for flagging that! Just corrected.
 
Emily R. March 7, 2018
Already tasted with my family!