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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

4 ServingsPrep/Total Time: 25 min.

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

2 of 2

Provolone-stuffed Pork Chops with Tarragon Vinaigrette (continued)

Directions (continued)

pepper; brush onto both sides of chops.
Moisten a paper towel with cooking oil; using long-handled tongs,
lightly coat the grill rack. 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 in. from the heat
for 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. Yield: 4 servings.

Nutrition Facts: 1 pork chop with 3 tomato wedges and 1 tablespoon vinaigrette equals 702 calories, 58 g fat (15 g saturated fat), 126 mg cholesterol, 517 mg sodium, 3 g carbohydrate, trace fiber, 41 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.