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.