Ingredient Substitution Guide

1. Step 1

   Clean the grates of an outdoor grill and bring the grill heat to high. (You can also use a grill pan on your stove top over medium-high heat.) 

2. Step 2

   Pat pork chops dry with a towel. Lightly Brush the pork chops and fennel slices with olive oil and then season with salt and pepper on both sides. 

3. Step 3

   Place your pork chops and fennel slices on the grill, cover and cook until they are charred on the outside, 4 to 6 minutes on each side. The pork chops should reach 140 degrees in the thickest part of the chop, and the fennel should be softened all the way through. Remove the pork chops and fennel slices from the heat, cover loosely and let rest. The internal temperature of the pork chops will continue to rise as they rest, reaching around 145 degrees.

4. Step 4

   While the pork chops rest, place a small pan on the grates over the hottest part of your grill. (You can also cook uncovered over high heat on the side burner on your grill if you have one, or uncovered over medium-high heat on a burner on your indoor stovetop.) Add 2 tablespoons olive oil, the shallots and garlic to the pan. Cook, stirring, until the shallots are translucent and the garlic is fragrant, 3 to 4 minutes. Add the vinegar, honey, cherries and a big pinch of red pepper to the pan and stir to combine. Close the lid of the grill and cook for 6 to 8 minutes, until reduced by about half and slightly thickened. Remove from the heat and taste to adjust seasoning. Add butter and stir until it’s melted and the agrodolce is thickened and glossy.

5. Step 5

   Place the pork chops and fennel on a serving platter and spoon the agrodolce over top. Serve warm.

Tip

• Agrodolce can be made up to 3 days ahead and kept refrigerated. To serve, gently reheat, adding a bit of water to thin out as needed.