Lunch: Grilled Plum and Prosciutto–Stuffed Pork Chops

Recipe by Bruce Aidells 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
Hominy Sauté

Instructions

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

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