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.
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.