Ingredients
1/2 cup olive oil1/4 cup white balsamic vinegar2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon2 garlic cloves, minced1/4 teaspoon salt1/4 teaspoon pepperPORK CHOPS:4 bone-in pork loin chops (8 ounces each and 3/4 inch thick)4 slices provolone cheese, cut into eighths2 tablespoons olive oil2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon1/4 teaspoon salt1/4 teaspoon pepper2 large tomatoes, each cut into 6 wedges
Preparation
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.
