Provolone-stuffed Pork Chops with Tarragon Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. 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 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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