Prepare grill to medium-high heat.

Soak dried plum halves in boiling water for 5 minutes to soften.

Drain the soaked plums.

Wrap 2 plum halves in each slice of prosciutto.

In a small bowl, combine fennel seeds, paprika, sage, rosemary, kosher salt, red pepper, and black pepper.

Cut a horizontal slit through the thickest part of each pork chop to create a pocket.

Stuff each pork chop pocket with one prosciutto-wrapped plum.

Sprinkle the pork chops evenly with the fennel mixture.

Coat the grill rack with cooking spray.

Place pork chops on the prepared grill rack.

Grill for approximately 5 minutes per side, or until the pork reaches the desired internal temperature.

Combine balsamic vinegar and molasses in a small bowl.

Brush the vinegar-molasses mixture over the pork chops during the last minute of grilling.

Remove from grill and let rest for a few minutes before serving.