Pork Agrodolce with Fennel and White Beans

pork agrodolce with fennel and white beans at place settings
Photo: Chris Simpson
Prep Time:
30 mins
Total Time:
40 mins

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.


  • 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


  1. 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.

  2. 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.

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