Grilled Pork Chops with Cherry Tomatoes and Goat Cheese / Jill Silverman Hough

Ingredients

• 1/3 cup red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 shallot, minced
• 1 tablespoon chopped fresh mint, oregano, or a combination, plus whole leaves for garnish
• 2 1/2 teaspoons coarse kosher salt, divided
• 1 1/4 teaspoons freshly ground pepper, divided
• 6 tablespoons extra virgin olive oil
• 4 bone-in pork rib chops, about 3/4-inch thick
• 2 teaspoons fennel seeds
• About 30 cherry tomatoes
• 6 cups loosely packed arugula (about 3 ounces)
• 1/2 cup crumbled goat cheese
• Special equipment: Skewers, soaked I water for at least 10 minutes if they’re wood or bamboo