Plum and Prosciutto Stuffed Pork Chops

I don’t nearly make a meat, veggie, and starch enough.  In fact lately it seems like it’s been a meat, starch and another starch with maybe something sweet thrown in at the end!  No wonder with my lack of veggies my waistline seems to be expanding!   It’s been kind of rainy out lately and I wanted to use stuff I had on hand for dinner which miraculously included prunes and prosciutto…weird combo I know!  But I do love the thought of something sweet and salty tucked inside my meat and this recipe didn’t fail me!  Also, now don’t get too excited and run to the store right now, but asparagus is coming back in season and I did get a bit of a thrill to find it a Harris Teeter for 99 cents a pound-spring is a ‘comin!  Pair that off with some parmesan mashed potatoes and it’s a perfect rainy day dinner!

Plum and Prosciutto Stuff Pork Chops adapted from Cooking Light

  • 4  pitted dried plums, halved (I used about 6 and for those of you who didn’t grow up having prunes in your childhood…meet a dried plum!)
  • 4 slices prosciutto
  • 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  (4-ounce) boneless center-cut loin pork chops (I used 3 because I like to fill with lots of stuffing and rub with lots of spice but could probably work for 4 small chops)
  • Cooking spray
  • 2  teaspoons  balsamic vinegar
  • 2  teaspoons  molasses

Preheat oven to broil.  Combine fennel through black pepper in a small bowl and set aside.  Combine balsamic vinegar and molasses in a separate small bowl and also set aside.  Chop prunes and prosciutto and mix together.  Now cut a horizontal slit in the thickest part of your pork chop so it goes almost to the other side of the chop but not completely through.  Stuff each pork chop with the prune and prosciutto mixture and then rub each one in the spice mixture.

Now this would be a great meat to grill however I’m sad to say that a grill is something I’m lacking along with a nice house and yard to put it in, so I instead decided to broil them.  Put your pan on the second lowest rack and broil about 8 minutes on each side.  Periodically brush your pork chops with the balsamic vinegar and molasses mixture so they’ll stay nice a juicy.

Two great easy sides are asparagus drizzled with olive oil, a little bit of balsamic (you can leave this out if you prefer), salt and pepper and put in the oven with the pork for about 10 minutes.

Also boil some new potatoes with 2 smashed garlic cloves and a little of your extra rosemary and sage then mash with a little butter, milk, parmesan and salt and pepper.

And dinner is done!  Sit back and take pleasure in the fact that you are eating a balanced meal complete with an actual veggie that it is oh so delicious!

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