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Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. —Barbara Pletzke, Herndon, Virginia
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • PORK CHOPS:
  • 4 bone-in pork loin chops (8 ounces each and 3/4 inch thick)
  • 4 slices provolone cheese, cut into eighths
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large tomatoes, each cut into 6 wedges

Directions

  • In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving.
  • For pork chops, cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine the oil, tarragon, salt and pepper; brush onto both sides of chops.
  • Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush tomato wedges with some of the remaining vinaigrette. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1-3 minutes on each side or until lightly browned. Set aside.
  • Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until a thermometer reads 145°. Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and reserved vinaigrette.
Nutrition Facts
1 pork chop with 3 tomato wedges and 1 tablespoon vinaigrette: 702 calories, 58g fat (15g saturated fat), 126mg cholesterol, 517mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 41g protein.

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