Name: Provolone-Stuffed Pork Chops with Tarragon Vinaigrette
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

1. 1/2 cup olive oil -

2. 1/4 cup white balsamic vinegar -

3. 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon -

4. 2 garlic cloves, minced -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon pepper -

7. PORK CHOPS: -

8. 4 bone-in pork loin chops (8 ounces each and 3/4 inch thick) -

9. 4 slices provolone cheese, cut into eighths -

10. 2 tablespoons olive oil -

11. 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon -

12. 1/4 teaspoon salt -

13. 1/4 teaspoon pepper -

14. 2 large tomatoes, each cut into 6 wedges -

How to cook deliciously - Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

1. Stage

In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving.

2. Stage

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.

3. Stage

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.

4. Stage

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.