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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Grilled Plum and Prosciutto-Stuffed Pork Chops

The tangy balsamic vinegar and sweet molasses balance the spicy rub.

Cooking Light OCTOBER 2004

  • Yield: 4 servings (serving size: 1 chop)

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.

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 32%
  • 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
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Grilled Plum and Prosciutto-Stuffed Pork Chops recipe

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