I am all for "unplugging" and disconnecting from electronic devices periodically. I find it helps me to refocus and regain lost motivation. I really have learned to embrace being "unplugged" ... EXCEPT when it's not my choice.
I have spent the last 3 days without a home phone or internet service. The first 18 hours were peaceful and quiet - then I started to get really irritated. Having to cook dinners without being able to access my recipes online, trying to communicate with clients without the ability to email pictures were just 2 of the big obstacles that I had to overcome.
Apparently I like to "unplug" when its my decision and when it's convenient for me - not when I am forced to. OK - rant over. I've never been happier to be back on line and sharing a new recipe with you. Enjoy this recipe for ricotta stuffed pork chops everyone.
Ricotta Stuffed Pork Chops
3 Tablespoons oil
1/4 cup chopped onion
1/2 roasted red pepper, chopped (I used a mini red and a mini yellow pepper)
3/4 teaspoon fresh rosemary
1 clove garlic, minced
pinch of red pepper flakes
3/4 cup ricotta cheese
salt and pepper
6 bone in pork chops, thick cut
Heat 1 Tablespoon oil in skillet. Add onion and cook until softened.
Add roasted red pepper, rosemary, garlic and red pepper flakes. Cook until fragrant.
Transfer to a bowl to cool. Stir in ricotta.
Heat remaining 2 T. oil in skillet. Sear pork chops on each side.
Transfer to a baking sheet and put in a 325 degree oven and roast until internal temperature is 135 degrees.
Remove toothpicks and let rest 5 minutes before serving.
Whip up a batch of these pork chops to impress your dinner guests. They'll love you for it.
Like my page on facebook.
Follow me on Instagram