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. 

Provolone-Stuffed Pork Chops with Tarragon Vinaigrette 

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  8 oz bone-in pork loin chops
4 slices provolone, 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 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, 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.
Grill chops, covered, over medium heat or broil 4-5 in. from the heat 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 reserved vinaigrette.