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Monday, June 21, 2010

Grilled Prosciutto-Stuffed Pork Chops

The combination of tangy balsamic vinegar and the sweet molasses create a delicate balance with the spicy rub.

4 Pitted Dried Plums, halved
2 very thin slices Prosciutto (about 3/4 ounce), halved
1/2 tsp Crushed Fennel Seeds
1/2 tsp Paprika
1/2 tsp Chopped Fresh Sage
1/2 tsp Chopped Fresh Rosemary
1/4 tsp Kosher Salt
1/4 tsp Crushed Red Pepper
1/4 tsp Freshly Ground Black Pepper
4 (4 oz) boneless Center-Cut Loin Pork Chops (about 3/4 inch thick)
Cooking spray
2 tsp Balsamic Vinegar
2 tsp Molasses

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 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 spice 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.

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