Randy Mayor; Melanie J. Clarke
4 servings (serving size: 1 chop)

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

How to Make It

Step 1

Prepare grill.

Step 2

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

Step 3

Wrap 2 of the plum halves in each prosciutto piece.

Step 4

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

Step 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.

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