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Provolone-Stuffed Pork Chops with Tarragon Vinaigrette Recipe
Provolone-Stuffed Pork Chops with Tarragon Vinaigrette Recipe photo by Taste of Home

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette Recipe

Read Reviews (3)
5 3
Publisher Photo
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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 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

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.

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 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.
Originally published as Provolone-stuffed Pork Chops with Tarragon Vinaigrette in Taste of Home April/May 2012, p26

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.

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

Reviews for Provolone-Stuffed Pork Chops with Tarragon Vinaigrette(3)

AVERAGE RATING
   (3)
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5 Star
 (3)
4 Star
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3 Star
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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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