Preheat outdoor grill on high until temperature reads 500°F.
Season the pork chops liberally with salt and pepper.
Combine grapes and fennel in a large bowl. Add olive oil, lemon juice, salt and pepper and toss to combine.
Place a grill mat directly on one side of the grill grates and spread out grape and fennel mixture on top. Reduce heat under the grill mat to medium-low, close the lid and cook for 2-3 minutes before stirring. Cook until grapes start to burst and char marks appear on the fennel.
Place pork chops on the other side of the grill over high heat and cook for about 3-4 minutes per side. This will vary with thickness of the pork chop. (*see note)
Return grilled grapes and fennel to the bowl, add the feta and toss to combine.
Plate pork chops, spoon grapes and fennel over top and garnish with fennel fronds before serving.
Video
Notes
*Internal temperature should read 145-150°F for medium-rare pork chops. I pull them off at this point and cover for about 5-10 minutes as they continue to cook a little off the grill. This results in a nice medium doneness and juicy chop.