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.
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GRILLED PROSCIUTTO WRAPPED 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
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
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
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
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
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
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)
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
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
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
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 -- 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
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
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
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
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
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
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
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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