Grilled Plum and Prosciutto-Stuffed Pork Chops

Randy Mayor; Melanie J. Clarke
The tangy balsamic vinegar and sweet molasses balance the spicy rub.

Yield:

4 servings (serving size: 1 chop)

Recipe from

Nutritional Information

Calories 205
Caloriesfromfat 32 %
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

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 paprika
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh rosemary
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

Prepare grill.

Soak the pitted dried plum halves in boiling water 5 minutes. Drain plums.

Wrap 2 of the plum halves in each prosciutto piece.

Combine fennel seeds and next 6 ingredients (through freshly ground black pepper) in a small bowl.

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 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.

Note:

Bruce Aidells,

October 2004