Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. —Barbara Pletzke, Herndon, Virginia
Provolone-Stuffed Pork Chops with Tarragon Vinaigrette
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.
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