Description
Grilled Stuffed Pork Chops are a grilling season showstopper! Bone-in pork chops are stuffed with prosciutto & asiago cheese, seasoned with a quick balsamic marinade, & grilled until the pork is juicy & tender. They’re a restaurant-worthy meal, but they’re so much easier to prepare than they seem – made in just 30 minutes, they’re perfect for weeknight grilling & easy summer entertaining alike!
Ingredients
Scale
for the stuffed pork chops:
- 4 bone-in pork chops, roughly 1/2 or 3/4 inches thick (approximately 2 pounds)
- 4 ounces asiago, sliced into 4 strips (approximately 1 1/2-inch wide & 1/4-inch thick)
- 4 pieces thinly sliced prosciutto (approximately 2 ounces)
- kosher salt & ground black pepper, to season
- for serving, as desired: balsamic glaze, fresh basil or oregano, crushed red pepper flakes, etc.
for the quick balsamic marinade:
- 1/4 cup aged balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- 3 cloves garlic, finely chopped or grated
- 2 teaspoons Italian seasoning
- kosher salt & ground black pepper, to season
Instructions
- Preheat the grill for medium-high direct heat grilling, 500-550 degrees F. One hot, clean the grill grates by scraping any residue from them.
- Stuff the pork chops: Using a paring knife, slice a 2-inch lengthwise slit into the pork chop, opposite the bone. Carefully push the paring knife through the slit & into the center of the pork chop, scraping the knife back & forth, creating a pocket inside the pork chop (see photos). Take care to avoid butterflying the pork chop by running the knife all the way through it. Repeat with remaining pork chops. Wrap each piece of asiago with prosciutto, encasing the entire piece of cheese. Gently maneuver a prosciutto-wrapped asiago into the prepared pocket of a pork chop, pushing it as far back as possible such that you can press the incision shut. Repeat with remaining pork chops. [gallery columns="2" size="full" ids="20251,20252"]
- Quickly marinate the stuffed pork chops: Add the balsamic vinegar, olive oil, maple syrup, mustard, garlic, Italian seasoning. 2 teaspoons kosher salt & ground black pepper as desired to a baking dish or shallow bowl. Stir to combine. Place the stuffed pork chops in the balsamic marinade, turning a few times to ensure they’re coated. Set aside for grilling immediately or cover & marinate in the refrigerator for up to 3 days.
- Grill the stuffed pork chops: Place the pork chops on the grill grates directly over the flame. Grill 3-4 minutes per side, until the pork is nicely charred or an instant-read thermometer inserted in the center of the pork chop registers an internal temperature of 145 degrees F. Transfer the pork chops to a large plate or serving platter. Tent with foil & allow to rest for 3-4 minutes before serving.
- Serve the grilled stuffed pork chops upon resting, topped with a drizzle of balsamic glaze, a sprinkling of fresh basil or crushed red pepper flakes, & alongside your favorite summer sides. Enjoy!
Notes
- Note: This recipe has been updated since its original publish in June 2018. If you are looking for the original recipe, with a more minimal ingredients list & slightly different instructions, click here to download a printable version!