Best 10 Grilled Prosciutto Wrapped Pork Chops With Peaches Recipes

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Grilled prosciutto wrapped pork chops with peaches is a delicious and elegant dish that is perfect for a special occasion. The pork chops are juicy and tender, the prosciutto adds a delicious salty flavor, and the peaches add a touch of sweetness. This dish is sure to impress your guests, and it is easy to make.

Let's cook with our recipes!

GRILLED PROSCIUTTO WRAPPED PORK CHOPS



Grilled Prosciutto Wrapped Pork Chops image

These Grilled Prosciutto Wrapped Pork Chops are a great crowd pleaser. Easy to make, impressive to look at, and delicious to eat. A win for pork!

Provided by Katie Workman

Categories     Dinner     Entree

Time 1h

Yield 4

Number Of Ingredients 6

1/2 cup kosher or coarse salt
3 tablespoons sugar
1 tablespoon peppercorns
4 1-inch thick pork chops (about 1 1/2 pounds total)
4 large, very thin slices prosciutto
Olive oil for brushing the pork chops

Steps:

  •  Gather the ingredients.
  • In a medium sized container add the salt, sugar, and peppercorns. Add 1/2 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 3 cups of very cold water, maybe a few ice cubes. Place the pork chops in the brine, and let them sit at room temperature for about 45 minutes.
  • Preheat a grill to medium high.
  • Remove the pork chops from the brine and pat dry with paper towels. Wrap each pork chop with a piece of prosciutto, pressing so that the prosciutto seals itself.
  • Brush the pork chops with olive oil and grill for about 4 minute on each side until the just pink in the center, or cooed to an internal temperature of 140°F.
  • Let the chops sit for a minute or so before serving.

Nutrition Facts : Calories 481 kcal, Carbohydrate 10 g, Cholesterol 163 mg, Fiber 0 g, Protein 52 g, SaturatedFat 7 g, Sodium 8416 mg, Sugar 9 g, Fat 25 g, ServingSize Serves 4, UnsaturatedFat 0 g

GRILLED PROSCIUTTO-WRAPPED PORK CHOPS WITH PEACHES



Grilled Prosciutto-Wrapped Pork Chops with Peaches image

This recipe celebrates summer by pairing juicy peaches with tender pork chops, savory prosciutto and the bright punch of tangy pepperoncini. The pork and peaches are prepared on the grill for an extra layer of flavor. This method also works great with chicken. If you don't have access to a gas grill, you can use a grill pan or cast-iron pan.

Provided by Elena Besser

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/4 cup plus 2 tablespoons olive oil, plus more for the grill grates
Four 1-inch-thick boneless pork chops
Kosher salt and freshly ground black pepper
Zest and juice of 2 limes
2 tablespoons chopped fresh thyme
1 tablespoon plus 1 teaspoon honey
3 medium, firm-ripe peaches
4 large, thin slices prosciutto di Parma
1/2 cup thinly sliced pickled pepperoncini, plus 1 teaspoon brine

Steps:

  • Remove the pork chops from the refrigerator and let sit at room temperature for 10 minutes. Prepare a gas grill or grill pan for medium-high heat and oil the grill grates.
  • Pat the pork chops dry and season both sides with salt and pepper. Set aside.
  • Combine 1/4 cup oil, the zest and juice of 1 lime, 1 tablespoon thyme and 1 tablespoon honey in a large resealable plastic bag. Add the pork chops, press out any air, seal and massage to make sure the chops are well coated. Set aside.
  • Pit and slice each peach into eight wedges. Combine the peaches and the remaining 2 tablespoons oil in a medium bowl. Season with salt and pepper, toss to coat and set aside.
  • Remove the pork from the marinade. Carefully wrap 1 slice of prosciutto around each pork chop. Spoon some of the marinade over the prosciutto, handling it delicately to keep the prosciutto intact. Place the pork on the grill, seam-side up, and lower the heat to medium. Cook, flipping the chops once, until the prosciutto is crisp and the pork reaches an internal temperature of 130 to 135 degrees F, about 4 minutes per side. Make sure to turn the pork so all sides crisp evenly.
  • Transfer the chops to a clean, rimmed baking sheet to rest. It is important for the pork to rest at least 5 minutes and up to 10 minutes to make sure the juices evenly redistribute and the pork finishes cooking.
  • While the pork rests, add the peaches to the grill, reserving the liquid in the bowl, and cook, flipping once, until grill marks form and the peaches have softened slightly, 2 to 4 minutes per side.
  • Meanwhile, combine the remaining zest and juice of 1 lime, remaining 1 teaspoon honey and 1 teaspoon pepperoncini pickling liquid to the bowl containing the peach juice. Whisk with a fork.
  • Add the sliced pepperoncini and toss to combine. Taste and adjust the seasoning with salt and pepper. Add the grilled peaches and toss to coat.
  • Put the pork chops on a serving tray and top with the grilled peach mixture. Drizzle the sauce over the pork and peaches and garnish with the remaining thyme. Serve immediately.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL



Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories     Antipasto

Time 22m

Yield 4

Number Of Ingredients 8

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cut peaches in half and remove peach stones. Cut each half in half again.
  • Wrap prosciutto around each peach section; secure with small bamboo skewers.
  • Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
  • To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

GRILLED PORK CHOPS WITH PEACH SAUCE



Grilled Pork Chops with Peach Sauce image

My girlfriend shared this delicious recipe with me. Her peach trees were bursting with fruit, and she wanted to find a use for the succulent peaches besides pie, cobbler or canning. Now my family begs for these delicious chops!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups frozen unsweetened sliced peaches, thawed and chopped
2 tablespoons apple jelly
1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon white wine vinegar
1/4 teaspoon crushed red pepper flakes
4 bone-in pork loin chops (7 ounces each and 3/4-inch thick)
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan, combine the first five ingredients. Cook and stir over medium heat for 3-4 minutes or until jelly is melted. Remove from the heat and set aside., Sprinkle chops with salt and pepper. Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with compote.

Nutrition Facts : Calories 337 calories, Fat 16g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 215mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.

GRILLED PORK CHOPS WITH PEACHES (WW)



Grilled Pork Chops With Peaches (Ww) image

We loved these simple-to-make grilled pork chops (original recipe in Sizzle It - a Weight Watchers cookbook) which we served with grilled potatoes. The original recipe used nectarines but I used peaches with wonderful results. If following the WW flex plan this is 5 points (1 pork chop with 2 peach/nectarine halves).

Provided by ellie_

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon orange zest, grated
2 teaspoons fennel seeds, crushed
1 teaspoon dried rosemary (or 2 teaspoons fresh rosemary)
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6 ounce) pork chops (I used boneless pork chops, but the original recipe suggests bone-in pork chops that are 3/4 inch th)
4 peaches, halved and pitted (see note in description)

Steps:

  • Spray the grill racks with Pam and preheat grill to medium high.
  • Prepare herb rub by mixing together first 6 ingredients (orange zest - pepper) in a small cup or bowl until mixture forms a paste. Rub pork chops with mixture.
  • Place chops on grill and grill until pork chops are done (160-degrees F if using a meat thermometer) about 5-10 minutes per side depending on the thickness of your chops and desired doneness. Transfer to a platter and keep warm.
  • Meanwhile spray the cut sides of the peaches (or nectarines - see note in description) with Pam. Place cut side down on grill, turning until tender and marked with grill lines (4-5 minutes per side -- I put my peach halves on the grill while the pork chops were cooking (after I turned the chops over) so everything was done at the same time.).

Nutrition Facts : Calories 397.2, Fat 23.3, SaturatedFat 7.7, Cholesterol 114.9, Sodium 394.7, Carbohydrate 10.5, Fiber 2.2, Sugar 8.2, Protein 35.6

GRILLED PORK CHOPS WITH PEACHES



Grilled Pork Chops With Peaches image

I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.

Provided by threeovens

Categories     Pork

Time 30m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

1 tablespoon balsamic vinegar
7 tablespoons olive oil
1 small shallot, minced
4 pork loin chops, bone-in (about 1 inch thick)
2 small peaches, halved & pitted
2 small radicchio, cut into quarters
salt & pepper

Steps:

  • Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
  • Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
  • Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
  • Caramelize peaches three to four minutes on each side. Remove.
  • Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
  • Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.

Nutrition Facts : Calories 482.9, Fat 43.6, SaturatedFat 10.7, Cholesterol 68.8, Sodium 56.9, Carbohydrate 4.4, Fiber 0.6, Sugar 3.3, Protein 18.4

PROSCIUTTO-WRAPPED PORK CHOPS



Prosciutto-Wrapped Pork Chops image

Prosciutto -- air-dried Italian ham -- has a sweet, salty taste and a pleasant aroma. Because it is so flavorful, a little goes a long way. Try serving these pork chops with Lemony Lima Beans with Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 6

4 boneless pork loin chops (5 to 6 ounces each)
Coarse salt and ground pepper
2 teaspoons chopped fresh thyme leaves
4 slices prosciutto (about 2 ounces total)
2 teaspoons olive oil
Lemon wedges, for serving (optional)

Steps:

  • Season pork chops with salt and pepper. Sprinkle thyme leaves over each, pressing, to help them adhere to the meat. Wrap 1 prosciutto slice around middle of each chop, like a belt; press ends to seal.
  • In a large nonstick skillet, heat oil over medium-high. Cook chops until golden brown and cooked through, 4 to 5 minutes per side. (Cook in two batches, if necessary, to avoid crowding.) Serve chops with lemon wedges, if desired.

Nutrition Facts : Calories 301 g, Fat 15 g, Protein 38 g

PROSCIUTTO-PEPPER PORK CHOPS



Prosciutto-Pepper Pork Chops image

Here's a dish that's easy, fast and most importantly, delicious. Serve these prosciutto-stuffed pork chops with pasta salad for a satisfying meal. -Donna Prisco, Randolph, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 boneless pork loin chops (4 ounces each)
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons canola oil
4 thin slices prosciutto or deli ham
1/2 cup julienned roasted sweet red peppers
2 slices reduced-fat provolone cheese, cut in half

Steps:

  • Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat, until a thermometer inserted in pork reads 145°, 4-5 minutes on each side. , Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 237 calories, Fat 12g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 483mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH PEACHES AND POLE BEANS



Grilled Pork Chops with Peaches and Pole Beans image

Provided by Jeff Cerciello

Categories     Bean     Pork     Fourth of July     High Fiber     Father's Day     Backyard BBQ     Dinner     Peach     Pork Chop     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12

1/2 cup olive oil plus more for drizzling
1/2 cup vegetable oil
3 tablespoons chopped fresh marjoram, divided
2 tablespoons Dijon mustard
2 tablespoons minced garlic
1/4 cup white wine vinegar
Freshly cracked black pepper
4 1 1/2"-thick bone-in pork chops (about 1 pound each)
4 teaspoon kosher salt plus more
8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed
1/2 cup thinly sliced shallot rings
3-4 semi-ripe peaches, halved, pitted

Steps:

  • Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
  • Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
  • Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
  • Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
  • Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
  • Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.

PEACHY PORK CHOPS



Peachy Pork Chops image

This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice.

Provided by WAYBET

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Yield 4

Number Of Ingredients 6

4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

Steps:

  • Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
  • Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Nutrition Facts : Calories 387.8 calories, Carbohydrate 48.4 g, Cholesterol 69.4 mg, Fat 9.4 g, Fiber 1.6 g, Protein 26.4 g, SaturatedFat 2.4 g, Sodium 93.2 mg, Sugar 46.4 g

Tips:

  • Choose thick, bone-in pork chops for grilling. They will stay moist and juicy during cooking.
  • Prosciutto is a great way to add flavor and moisture to pork chops. It also helps to keep them from drying out.
  • If you don't have prosciutto, you can substitute another type of cured meat, such as bacon or ham.
  • Peaches are a delicious and seasonal fruit that pairs well with pork. They add a sweetness and juiciness to the dish.
  • If you don't have fresh peaches, you can use canned or frozen peaches instead.
  • Use a grill pan or outdoor grill to cook the pork chops. This will give them a nice smoky flavor.
  • Be sure to preheat your grill or grill pan before cooking the pork chops. This will help to prevent them from sticking.
  • Cook the pork chops over medium heat for about 8-10 minutes per side, or until they are cooked through.
  • Serve the pork chops immediately with the peaches and any desired sides.

Conclusion:

Grilled prosciutto-wrapped pork chops with peaches is a delicious and easy-to-make dish that is perfect for a summer meal. The pork chops are juicy and flavorful, and the peaches add a sweetness and juiciness that complements the pork perfectly. This dish is sure to be a hit with your family and friends.

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