The balsamic vinegar and sweet molasses glaze balances out the spicy flavor of the rub on the pork.

Bruce Aidells
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Soak plum halves in boiling water 5 minutes. Drain well.

  • Wrap 2 plum halves in each prosciutto piece.

  • Combine fennel seeds and next 6 ingredients 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 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.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

205 calories; fat 7.2g; saturated fat 2.6g; mono fat 2.9g; poly fat 0.5g; protein 25.7g; carbohydrates 8.5g; fiber 0.9g; cholesterol 70mg; iron 1.3mg; sodium 270mg; calcium 42mg.
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