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.
Ciao!
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