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Recipe

Ricotta-Stuffed Pork Chops

Dina Avila

Servings: 4

Ricotta mixed with garlic and roasted red pepper flavors chops from the inside out. When some oozes into the pan and mixes with the juices, it becomes even tastier.

Ingredients

  • 3 Tbs. olive oil
  • 1/3 cup chopped red onion (from 1/2 small)
  • 1/3 cup coarsely chopped roasted red pepper
  • 3/4 tsp. chopped fresh rosemary
  • 1 medium clove garlic, minced
  • Pinch crushed red pepper flakes
  • 1/2 cup homemade ricotta (drained 30 minutes to 2 hours) or good quality purchased ricotta
  • Kosher salt and freshly ground black pepper
  • 4 1-1/2-inch-thick bone-in pork loin chops

Nutritional Information

      Calories (kcal) : 290
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 55
      Sodium (mg): 650
      Carbohydrates (g): 8
      Fiber (g): 0
      Protein (g): 20

Preparation

  • Heat 1 Tbs. of the oil in a 10-inch skillet over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the roasted pepper, rosemary, garlic, and red pepper flakes and cook, stirring, until the garlic begins to brown slightly, about 2 minutes. Transfer to a medium bowl and cool. Add the ricotta, mix well, and season to taste with salt and pepper.
  • Position a rack in the center of the oven and heat the oven to 325°F.
  • Cut a 2-inch opening in the middle of each pork chop, to make a pocket. Season the chops inside and out with salt and pepper. Spoon the ricotta mixture into the pockets, press the openings closed, and use toothpicks to hold them together, if necessary.
  • Heat the remaining 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Sear the pork chops on both sides until well browned, about 3 minutes per side. Transfer the skillet to the oven and roast until an instant-read thermometer inserted near but not touching the bone registers 135°F, about 12 minutes. Remove and discard the toothpicks. Let rest for at least 5 minutes, and serve.

Reviews

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Reviews

  • ellen_in_charlotte | 11/04/2015

    I really wanted these to be fabulous, but they were just ok. I made 2 chops, but didn't really halve the recipe for the stuffing, more like 2/3. Still not enough of the ricotta stuffing for the size of the chops & I really packed them. Chops did come out juicy & perfectly cooked, so I will use the same cooking method with other stuffed chops.

  • AdeleR | 04/10/2015

    Very good recipe. Flavors are wonderful

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