Provolone-stuffed Pork Chops with Tarragon Vinaigrette

Photo by Joanne P.

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • 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 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

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.

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