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Grilled Plum and Prosciutto–Stuffed Pork Chops

Photo: Oxmoor House
Yield 4 servings (serving size: 1 chop)
The balsamic vinegar and sweet molasses glaze balances out the spicy flavor of the rub on the pork.

Ingredients

  • 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
  • Hominy Sauté

Nutrition 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

How to Make It

  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.

  6. 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.

Cooking Light Gluten-Free Cookbook