Pork squared. The prosciutto wrapper crisps up beautifully on the grill, and the pork chops inside stay moist and tender.
Course: Main Course
Keyword: pork chop recipes, pork wrapped in prosciutto
Author: Katie Workman
For the Quick Brine
½cupkosher or coarse salt
½cupboiling or very hot water
3cupsvery cold water
41-inch thick pork chopsabout 1 ½ pounds total
4largevery 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.