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)
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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
- 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.
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