Grilled Plum and Prosciutto–Stuffed Pork Chops

Oxmoor House
Grilled Plum and Prosciutto-Stuffed Pork Chops Recipe
Photo: Oxmoor House
The balsamic vinegar and sweet molasses glaze balances out the spicy flavor of the rub on the pork.
4 servings (serving size: 1 chop)


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4 pitted dried plums, halved
2 very thin slices prosciutto (about 3/4 ounce), halved
1/2 teaspoon crushed fennel seeds
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray
2 teaspoons balsamic vinegar
2 teaspoons molasses


1. Preheat grill to medium-high heat.

2. Soak plum halves in boiling water 5 minutes. Drain well.

3. Wrap 2 plum halves in each prosciutto piece.

4. Combine fennel seeds and next 6 ingredients in a small bowl.

5. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1 prosciutto wrap into each pocket. Sprinkle pork chops with fennel seed mixture. Place pork chops on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Combine vinegar and molasses; brush over pork chops.

Cooking Tip Get a head start by assembling the stuffed pork chops the night before. Sprinkle them with the fennel seed mixture just before grilling.

Created date

November 2011

Nutritional Information

Calories 205
Fat 7.2 g
Satfat 2.6 g
Monofat 2.9 g
Polyfat 0.5 g
Protein 25.7 g
Carbohydrate 8.5 g
Fiber 0.9 g
Cholesterol 70 mg
Iron 1.3 mg
Sodium 270 mg
Calcium 42 mg