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Grilled Plum and Prosciutto-Stuffed Pork Chops

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 chop)
The tangy balsamic vinegar and sweet molasses balance the spicy rub.

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

Nutrition 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

How to Make It

  1. Prepare grill.

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

  3. Wrap 2 of the plum halves in each prosciutto piece.

  4. Combine fennel seeds and next 6 ingredients (through freshly ground black pepper) 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 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.