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Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

 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, 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 meat reaches desired doneness (for
  • medium-rare, a thermometer should read 145°; medium, 160°).
  • 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 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.