4 pitted dried plums, halved
2 very thin slices prosciutto (about 3/4 ounce), halved (sub capocollo)
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 (5-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray
2 teaspoons balsamic vinegar
2 teaspoons molasses (brown sugar)

Prepare grill.

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.

 

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