Oh my goodness!!
These pork chops are delicious!! This is a great summer recipe for those of you who love to cook out! You can broil these too if you are not able to use the grill.
Enjoy!
hugs,
peg
Provolone-stuffed Pork Chops with Tarragon Vinaigrette
Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence.
4 ServingsPrep/Total Time: 25 min.
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
In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving.
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.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. 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.
Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°.
Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and remaining vinaigrette.
YIELD: 4 servings
Recipe source:
http://www.tasteofhome.com/recipes/Provolone-stuffed-Pork-Chops-with-Tarragon-Vinaigrette
These pork chops are delicious!! This is a great summer recipe for those of you who love to cook out! You can broil these too if you are not able to use the grill.
Enjoy!
hugs,
peg
Provolone-stuffed Pork Chops with Tarragon Vinaigrette
Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence.
4 ServingsPrep/Total Time: 25 min.
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
In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving.
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.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. 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.
Grill chops, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°.
Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and remaining vinaigrette.
YIELD: 4 servings
Recipe source:
http://www.tasteofhome.com/recipes/Provolone-stuffed-Pork-Chops-with-Tarragon-Vinaigrette