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Provolone-Stuffed Pork Chops with Tarragon Vinaigrette Recipe

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette Recipe

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. YIELD:4 servings


  • 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
  • 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


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

Nutritional 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.

Reviews for Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

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LPHJKitchen User ID: 7521213 248153
Reviewed May. 13, 2016

"Excellent! My whole family loved this dish and that's pretty rare! The flavors of the provolone and tarragon worked well together and the broiled tomatoes were great! We served with some Italian Roasted Potatoes for a complete meal."

Dougie55 User ID: 8327261 229563
Reviewed Jul. 14, 2015

"I got this recipe a few years ago and make it often, though cut it back now to 2 chops, as there is only me, and this gives me two nice meals as it reheats well. The only change I make now, is to add some grated Parmesan or other hard cheese to the tomatoes just before taking them off the grill."

daisydog215 User ID: 5402504 219505
Reviewed Feb. 2, 2015

"Wonderful! I butterflied boneless chops as that is what I had on hand and cooked under the broiler. Extra vinaigrette was delicious on rice as a side."

daisey5 User ID: 146806 178879
Reviewed Aug. 27, 2012

"These were very good and tasted excellent. I baked them covered at 350 for 45 minutes as the were very thick."

justmbeth User ID: 1196484 177929
Reviewed Jul. 7, 2012

"Great flavors! Definitely do again."

kmarqui User ID: 3651843 191398
Reviewed Apr. 13, 2012

"Just made this tonight and my husband and I loved it! What a great flavor and incredibly easy to make. I WILL make this again."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.