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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
- 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, for drizzling
- Red wine vinegar, for drizzling
- Flaky salt
- Preheat the grill (or grill plate or griddle) to medium-high heat.
- 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.
- 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.
- To serve, drizzle the fennel and pork chops with more olive oil and sprinkle with flaky salt. Top both with the orange relish.
- This recipe is a Community Pick!