Grilled Plum and Prosciutto–Stuffed Pork Chops

Photo: Oxmoor House

The balsamic vinegar and sweet molasses glaze balances out the spicy flavor of the rub on the pork.

Yield: 4 servings (serving size: 1 chop)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 205
  • Fat: 7.2g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 25.7g
  • Carbohydrate: 8.5g
  • Fiber: 0.9g
  • Cholesterol: 70mg
  • Iron: 1.3mg
  • Sodium: 270mg
  • Calcium: 42mg

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

Preparation

  1. 1. Preheat grill to medium-high heat.
  2. 2. Soak plum halves in boiling water 5 minutes. Drain well.
  3. 3. Wrap 2 plum halves in each prosciutto piece.
  4. 4. Combine fennel seeds and next 6 ingredients in a small bowl.
  5. 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.
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