Ricotta Stuffed Pork Chops

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. 

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Add roasted red pepper, rosemary, garlic and red pepper flakes.  Cook until fragrant.

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Transfer to a bowl to cool.  Stir in ricotta.

Cut a slit in each chop to make a pocket and season with salt and pepper.

Stuff each pocket with filling and secure ends with a toothpick or mini skewer.

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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