Grilled Pork Chops With Fennel and Cherry Agrodolce

Name: Grilled Pork Chops With Fennel and Cherry Agrodolce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 ( 1-inch-thick) bone-in pork chops; 1 medium fennel bulb, trimmed and cut into 8 wedges; 2 tablespoons extra-virgin olive oil, plus more for brushing the pork chops and fennel; Salt and black pepper; 1 medium shallot, thinly sliced; 2 cloves garlic, thinly sliced; ½ cup red wine vinegar; ¼ cup honey; ¼ cup dried cherries, coarsely chopped; Crushed red pepper; 2 tablespoons unsalted butter

By Dan Pelosi

Published June 12, 2026

Armando Rafael for The New York Times

Media 1 of 1

Ready In: 30 min
Rating: (0)
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In Italian, “agro” means sour and “dolce” means sweet, making traditional agrodolce sauce a balanced combo of both tastes. The most basic of agrodolce sauces are a thickened mix of vinegar and honey, though most welcome additions like garlic, raisins and pine nuts. This recipe swaps out the raisins for dried cherries, which are rehydrated as the agrodolce cooks, and bring extra sour to the sauce with their sweet-tart flavor. The sauce can be made in a skillet directly on top of your grill grates, if desired, following after simply seasoned pork chops and wedges of fennel, which are grilled until crispy and caramelized. The pork chops, fennel and agrodolce are delicious served over warm polenta, mashed potatoes or even slices of grilled bread. If inspired, try using dried cranberries or golden raisins instead of dried cherries, swapping red wine vinegar for balsamic, or adding toasted pine nuts to the agrodolce.

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Ingredients

Yield:4 servings

4 ( 1-inch-thick) bone-in pork chops
1 medium fennel bulb, trimmed and cut into 8 wedges
2 tablespoons extra-virgin olive oil, plus more for brushing the pork chops and fennel
Salt and black pepper
1 medium shallot, thinly sliced
2 cloves garlic, thinly sliced
½ cup red wine vinegar
¼ cup honey
¼ cup dried cherries, coarsely chopped
Crushed red pepper
2 tablespoons unsalted butter

Ingredient Substitution Guide

Preparation

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.)
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.
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.
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.
Step 5
Place the pork chops and fennel on a serving platter and spoon the agrodolce over top. Serve warm.