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Grilled Plum and Prosciutto-Stuffed Pork




Source of Recipe


Cooking Light, Oct/2004 pg 56


Recipe Introduction


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


List of Ingredients




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

Recipe



Prepare grill.
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. Yield: 4 servings (serving size: 1 chop)


CALORIES 205 (32% from fat); FAT 7.2g (satfat 2.6g, monofat 2.9g, polyfat 0.5g); PROTEIN 25.7g; CARBOHYDRATE 8.5g; FIBER 0.9g; CHOLESTEROL 70mg; IRON 1.3mg; SODIUM 270mg; CALCIUM 42mg;