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.
Ingredients
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 ½”-thick planks
2
Tbsp. torn oregano leaves
Aleppo-style pepper or crushed red pepper flakes (for serving)
Preparation
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Step 1
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.
Step 2
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.
Step 3
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 and let rest 10 minutes.
Step 4
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.
Step 5
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.