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.
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  • Level: Easy
  • Total: 25 min
  • Active: 20 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. Pat the pork chops dry and season both sides with salt and pepper. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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