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Provolone-stuffed Pork Chops with Tarragon Vinaigrette


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Rate this recipe 4.5/5 (11 Votes)


  • 1/2 cup100% Pure 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 Daily Chef 100% Pure 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


Preparation time 25mins


Step 1

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.

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