Ingredients
1 shallot, halved and thinly sliced (1/3 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 1/4 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
Preparation
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.
