Grilled Plum and Prosciutto–Stuffed Pork Chops

Ingredients

• 2 teaspoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.3 teaspoon pepper red crushed
• 4  prune- cut to pieces dried pitted halved
• 0.5 teaspoon fennel seeds crushed
• 0.5 teaspoon rosemary leaves fresh chopped
• 0.5 teaspoon sage fresh chopped
• 4 servings hominy 
• 0.3 teaspoon kosher salt 
• 2 teaspoons blackstrap molasses 
• 0.5 teaspoon paprika 
• 16 ounce pork loin chops boneless ( 3/)
• 0.8 ounce pancetta halved very thin

Equipment

• bowl
• grill

Directions

1. Preheat grill to medium-high heat.
2. Soak plum halves in boiling water 5 minutes.
3. Drain well.
4. Wrap 2 plum halves in each prosciutto piece.
5. Combine fennel seeds and next 6 ingredients in a small bowl.
6. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff 1 prosciutto wrap into each pocket.
7. Sprinkle pork chops with fennel seed mixture.
8. Place pork chops on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
9. Combine vinegar and molasses; brush over pork chops.
10. Cooking Tip Get a head start by assembling the stuffed pork chops the night before.
11. Sprinkle them with the fennel seed mixture just before grilling.