45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 136g
Price Per Serving: 2.26$
237kcal
Nutrition
Calories: 237kcal
Protein: 43.74%
Fat: 39.15%
Carbs: 17.11%
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
- 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
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
16.661739340943%
Flavonoids
Nutrients percent of daily need