Prosciutto Pepper Pork Chops Recipes

PROSCIUTTO-WRAPPED PORK CHOPS

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.

PROSCIUTTO-PEPPER PORK CHOPS

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.

PEPPER PORK CHOPS

Steps:

• Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan and set over medium-high heat. Cook just until the salt and sugar dissolve, and then remove from the heat and add the ice. Place the pork chops into a 2-gallon zip-top bag along with the brine and seal. Place in a plastic container and refrigerate overnight.
• Remove the chops from the brine, rinse and pat dry. Sprinkle on both sides with the remaining 2 teaspoons kosher salt and set aside.
• Place the apples in a 5 1/2- to 6-quart slow cooker.
• Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless steel saute pan over medium-high heat. Saute the pork chops on both sides until golden brown, 5 to 6 minutes per side. Once browned, place the pork chops into the slow cooker atop the apples. Add the remaining 1/2 tablespoon olive oil to the pan, followed by the onions, and saute until they begin to brown, 3 to 4 minutes. Add the chicken broth to the pan to deglaze. Add the black pepper and thyme and stir to combine. Transfer this to the slow cooker, set to high, cover and cook for 1 1/2 hours. Decrease the heat to low and continue cooking until the pork is tender and falling away from the bone, another 4 hours and 30 minutes.

SIMPLE BUT AWESOME LEMON PEPPER PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Tear off a generous square of tin foil for each chop, enough to wrap and seal completely. Coat both sides of each chop with lemon pepper.
• Put 1 tablespoon butter and 1 tablespoon olive oil in the middle of each square of tin foil. Put the peppered chops on top of the butter and oil. Put 1 tablespoon of butter and 1 tablespoon olive oil on top of each chop. Add 1 teaspoon Worcestershire sauce over the top of each chop. Wrap each chop tightly and place on middle rack of oven. Bake for 35 minutes.

GRILLED PROSCIUTTO-WRAPPED PORK CHOPS WITH PEACHES

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.

SOPRANO'S PORK CHOPS WITH VINEGAR PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat.
• When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
• Cook chops, turning once for about 5 minutes on each side, or until brown.
• Lower the heat to medium and scatter garlic around chops.
• Cover and cook 5 to 8 minutes more.
• Check for doneness.
• Remove to a plate and keep warm.
• Add the peppers and juice to the skillet.
• Cook, stirring for 1-2 minutes or until the peppers are heated through.
• Spoon the peppers over chops and serve immediately.

PORK CHOPS WRAPPED WITH PROSCIUTTO

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 depending on thickness. This may have to be cooked in two batches to avoid crowding.
• Serve chops with lemon wedges, if desired.