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Provolone Stuffed Pork Chops


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  • 1/2 c oil
  • 1/4 c balsamic vinegar
  • 2 t tarragon
  • 2 garlic cloves, minced
  • 1/4 t salt
  • 1 t pepper
  • 4 boned pork chops (8 oz and 3/4in thick)
  • 4 slices provolone cheese, cut into eigths
  • 2 T oil
  • 1/2 t terragon
  • 1/4 t salt
  • 1/4 t pepper
  • 2 large tomatoes, cut into 6 wedges



Step 1

In a small bowl, whisk first six ingredients.Set aside 1/4c vinaigrette for serving.
Cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine oil, terragon, salt and pepper; brush onto both sides of chops,
Moisten paper towel with cooking oil; use long-handled tongs to coat grill rack.Brush tomato wedges with some remaining vinaigrette. Grill, uncovered, over medium heat, or broil 4in from heat 1-3min on each side or until lightly browned. Set aside.
Grill chops, covered, over med heat, or broil 4in from haet for 4-5min on each side until thermometer reads 145* Baste frequently with remaining vinaigrette during last 3min of cooking. Let stand 5min. Serve with tomatoes and reserved vinaigrette.


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