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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

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

  • 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 tab: 702 calories, 58g fat (15g saturated fat), 126mg cholesterol, 517mg sodium, 3g carbohydrate (2g sugars, trace fiber), 41g protein

Reviews for Provolone-Stuffed Pork Chops with Tarragon Vinaigrette

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MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Jul. 7, 2012

"Great flavors! Definitely do again."

MY REVIEW
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.