Grilled Prosciutto-Wrapped Pork Chops
on May 15, 2022, Updated Mar 24, 2025
This post may contain affiliate links. Please read our disclosure policy.
Pork squared. The prosciutto wrapper crisps up beautifully on the grill, and the pork chops inside stay moist and tender.
There is something undeniably wonderful about foods wrapped in bacon, but wait until you try pork wrapped in prosciutto! Prosciutto is usually sliced more thinly than bacon, and it drapes and clings to pork chops beautifully, adding a layer of salty richness. The recipe is a great way to use up a couple of slices of leftover prosciutto from a salumi platter or some melon wrapped in prosciutto.
I know at first blush, this is not a recipe that smacks of restraint. 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. The prosciutto protects the juiciness of the quick-brined chops and adds a salty-sweet-crisp exterior when grilled (whether outdoors or on a grill pan). This is not just another grilled pork chop!
Think about pairing these pork chops with Grilled Pineapple, Peach and Roasted Red Pepper Salsa, or Tomato Salsa with Olives.
Table of Contents
Grilled Prosciutto-Wrapped Pork Chops Recipe: The prosciutto crisps up beautifully on the grill, and the pork chops stay moist and tender.
Quick Brining Pork Chops
The other reason these pork chops are super moist is because they are quickly brined. Brining 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 it brines depends on how thick your meat is — a large pork loin can brine for up to a day (longer might make it mushy). 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 even let them sit at room temp.
Get tips for brining pork chops.
Ingredients
- Pork chops – Use boneless for this recipe.
- Prosciutto – Very thinly sliced.
For the Brine:
- Kosher salt
- Sugar
- Peppercorns
- Water
How to Make Prosciutto-Wrapped Pork Chops
- Brine 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.
- Wrap with prosciutto: 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.
- Grill the pork chops: Brush the pork chops with olive oil and grill for about 4 minutes on each side, until they are 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.
What to Serve With Grilled Prosciutto-Wrapped Pork Chops
Serve these pork chops 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.
More Prosciutto Recipes
- Mini Croque Monsieurs with Prosciutto
- Prosciutto, Asian Pear, and Blue Cheese Crostini
- Prosciutto and Pork Banh Mi
- Prosciutto-Wrapped Shrimp with Smoked Paprika
Pin this now to find it later
Pin It
Grilled Prosciutto-Wrapped Pork Chops
Equipment
Ingredients
For the Quick Brine:
- ½ cup kosher salt
- 3 tablespoons sugar
- 1 tablespoon peppercorns
- ½ cup boiling or very hot water
- 3 cups very cold water
For the Pork Chops:
- 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)
Instructions
- 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 minutes 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.
While I realize that the chops are brined and that prosciutto is salty, is there really 14,286 mg of sodium per serving?
thank you so much for flagging this! that was an error – thew nutritional calculation program took account of all of the salt in the brine, and now it is adjusted to be more accurate. much less scary sodium-wise!