I know at first blush this is not a recipe that smacks of restraint. Reduce it to its most basic element and you are talking about ….pork….wrapped….pork.
Don’t be a hater. In fact, pork chops are an extremely lean cut of meat, and prosciutto isn’t all that fatty either, especially when it is sliced super thin, which is often how it’s sold. But it does hold in the moisture of the quick-brined chops, add a salty-sweet-crisp exterior, and make this into a dinner that is just not another grilled pork chop.
Quick Brining Pork Chops
The other reason these pork chops are super moist is because they are brined. If bringing makes you think “ooh, no, that’s not for me” let me assure you it is absolutely for you. All a brine requires is forethought.
The actual technique is as easy as putting salt and sugar into water and allowing it to dissolve, then putting whatever protein you are cooking into the liquid and letting it sit in the fridge for a certain length of time. That’s it.
How long depends on how thick your meat is—a large pork loin can brine for up to a day (longer might make it mushy), and pork chops like these can brine for up to a few hours, or as little as 45 minutes, and still benefit from the process. For 45 minutes you can ever let them sit at room temp.
Serve these with any kind of salsa for a simple dinner that looks like you put in a whole lot more effort than you did. I think this Pineapple Mint Jalapeno Salsa would be simply perfect.
What else to serve this with? Glad you asked.
- Summer Tomato-Corn Relish
- Spicy Pear and Cilantro Salsa
- Tropical Fruit Salsa
- Corn, Cucumber and Cantaloupe Salsa
- Peach and Roasted Red Pepper Salsa
- Herbed Roasted and Raw Tomato Salsa with Olives
- Citrusy Mango Ginger Salsa
And can I tell you what else I’ve made with prosciutto lately?
- Mini Croque Monsieurs with Prosciutto
- Prosciutto, Asian Pear and Blue Cheese Crostini
- Prosciutto and Pork Banh Mi
- Prosciutto Wrapped Shrimp with Smoked Paprika
Grilled Prosciutto Wrapped Pork Chops
For the Quick Brine
- ½ cup kosher or coarse salt
- 3 tablespoons sugar
- 1 tablespoon peppercorns
- ½ cup boiling or very hot water
- 3 cups very cold water
- 4 1-inch thick pork chops about 1 ½ pounds total
- 4 large very thin slices prosciutto
- Olive oil for brushing the pork chops
- 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 cooked to an internal temperature of 140°F.
- Let the chops sit for a minute or so before serving.
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