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.

You May Like

Ratings & Reviews

stinaeats's Review

August 10, 2011
We loved these pork chops, the prep time took a bit longer than 35 min., but not bad. The flavors are super!!

Turtle542's Review

December 30, 2009
My guests loved this recipe, and it was very easy. I did stuff each chop with two dried plums and a whole piece of proschiutto. I served this with the CL Champagne Feta Risotto.

Melpy84's Review

May 13, 2009
This was ok. We had to broil instead of grill and I would have preferred grilled. I don't think I'll make it again as is. My BF said he thought there was supposed to be cheese in the middle and where was it. He suggested feta next time. I'm not sure though.

bears4me's Review

February 11, 2009
Fabulous, fancy and quick! Great flavor combination. The family loved it and I would serve it for company. The glaze was wonderful - and I added a bit more red pepper for added zip.