Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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


  • 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.


Rate or Review

Reviews (2 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

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial