The tangy balsamic vinegar and sweet molasses balance the spicy rub.
Cooking Light OCTOBER 2004
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.
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