Grilled Plum and Prosciutto–Stuffed Pork Chops

By Dglmedia

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

Ingredients

• 4 pitted dried plums, halved
• 2 very thin slices prosciutto (about 3/4 ounce), halved
• 1/2 teaspoon crushed fennel seeds
• 1/2 teaspoon chopped fresh sage
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• 4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
• Cooking spray
• 2 teaspoons balsamic vinegar
• 2 teaspoons molasses

Preparation

Step 1

1. Preheat grill to medium-high heat.
2. Soak plum halves in boiling water 5 minutes. Drain well.
3. Wrap 2 plum halves in each prosciutto piece.
4. Combine fennel seeds and next 6 ingredients in a small bowl.
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 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.