Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Bruce Aidells
Recipe by Cooking Light October 2004

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Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

Nutrition Facts

205 calories; calories from fat 32%; 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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