A Life, Lived: Grilled Fig and Prosciutto-Stuffed Pork Chops

February 07, 2008

Grilled Fig and Prosciutto-Stuffed Pork Chops

This is what I woke up to this morning:

Brrrr

What was a chilled boy who had just returned from a short trek to California to do for dinner? Shovel the snow around the BBQ and grill up some tasty grub!

This recipe was originally from the cooking light web site, although I did modify it a bit.The tangy balsamic vinegar and sweet molasses provided a nice balance to the spicy rub.

Grilled Fig and Prosciutto-Stuffed Pork Chops

2 dried figs, halved
2 very thin slices prosciutto (about 3/4 ounce)
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
2 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
Cooking spray
2 teaspoons balsamic vinegar
2 teaspoons molasses

Prepare grill.

Wrap 2 of the fig 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 coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Combine vinegar and molasses; brush over pork chops.