Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence.
—BARBARA PLETZKE HERNDON, VA
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
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
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 heat 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 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 last 3 minutes of cooking. Let stand 5 minutes. Serve with tomatoes and reserved vinaigrette.
TOP TIP
A pork loin chop has a T-bone-shaped bone, with meat on both sides of the bone. The rib chop has meat nestled between the rib and backbone. The bones make an L shape. Center cut chops are boneless and a blade chop has bones from the shoulder blade.