Preheat the BBQ to medium heat. Season the pork chops with salt and black pepper. Drizzle with extra virgin olive oil and grill for 4–5 minutes on one side, then turn and cook for another few minutes until cooked through. Set aside to rest.
Place the lemon halves, flesh side down, onto the BBQ and cook until caramelised. Squeeze the juice into a small jar, add ¼ cup extra virgin olive oil, and season with salt and black pepper. Shake well to create a vinaigrette and set aside.
In a large bowl, combine the fennel, apple, celery, parsley, pomegranate seeds, and walnuts. Drizzle with the vinaigrette and toss to coat.
Slice the pork meat off the bone and cut it into thin slices. Arrange the salad on a serving plate and top with the sliced pork. Finish with shaved Parmigiano Reggiano before serving.
