Grilled Pork Chops, Fennel & Orange

1. 1

   Preheat the grill (or grill plate or griddle) to medium-high heat.

2. 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. 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 145u00b0 F.

4. 4

   To serve, drizzle the fennel and pork chops with more olive oil and sprinkle with flaky salt. Top both with the orange relish.

No nutritional information available.

No additional tips available.