Recipes Ingredients Meat & Poultry Pork Recipes Pork Agrodolce with Fennel and White Beans Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 13, 2019 Print Rate It Share Share Tweet Pin Email Photo: Chris Simpson Prep Time: 30 mins Total Time: 40 mins Servings: 4 Grilled bone-in-pork chops brushed with agrodolce, an easy Italian sweet-and-sour sauce made with vinegar and honey, are served alongside cannellini beans in this summery weeknight dinner. Ingredients 1 shallot, halved and thinly sliced (⅓ cup) 4 teaspoons red-wine vinegar 2 tablespoons plus 1 teaspoon honey 6 tablespoons extra-virgin olive oil, plus more for grill 1 fennel bulb (8 ounces), halved and sliced ¼ inch thick, plus fronds for serving Kosher salt and freshly ground pepper 4 bone-in pork chops (each 1 inch thick), patted dry 1 can (15 ounces) cannellini beans, drained and rinsed Tomato slices, for serving Directions Heat grill to medium-high. Combine shallot and vinegar in a medium bowl. Stir together 2 tablespoons honey and 2 tablespoons oil. Toss fennel slices with 2 tablespoons oil; season with salt and pepper. Season pork with salt and pepper; brush grill grates with oil. Grill pork, flipping once and brushing both sides with honey mixture, until a thermometer inserted in thickest parts near (but not touching) bones registers 145 degrees, 3 to 4 minutes a side. Transfer to a plate; tent with foil. Grill fennel slices, flipping once, until crisp-tender, 3 to 4 minutes a side. Stir beans and remaining 2 tablespoons oil and 1 teaspoon honey into shallot mixture; season with salt and pepper. To serve, divide bean mixture, grilled fennel, and tomatoes among plates; top with pork. Sprinkle with fennel fronds. Rate it Print