Friday, September 25, 2015

Ricotta Stuffed Pork Chops

During a recent reorganization of our freezer, I came across a container of ricotta that really needed to be used sooner, rather than later. Casting about for what to do with it, I remembered this pork chop recipe (courtesy of Fine Cooking).

First step: Saute some red onions, garlic, roasted pepper, rosemary, red pepper flakes. When done, the mixture was transferred to a bowl.

Second step: when cooled the onion mixture was stirred into the ricotta cheese.

Third step: I made a slit in the pork chops and spooned in some of the ricotta mixture.

Fourth step: The chops were then seasoned with salt and pepper and given a quick sear on each side/

Aren't these just gorgeous?

Fifth step: The chops were transferred to a pre-heated 325 degree oven and left to roast for about 10 - 12 minutes.

Sixth step: Plate it up!

Okay so on the high side, the ricotta filling was very tasty and would definitely like to use it again in other applications (maybe a ravioli filling?). On down side, I screwed up the cook time for the chops, so they weren't as tender and juicy as I would have liked. Man you take your eye off the prize for one second and BAM! your chops are toast. Well they weren't that bad, but you know what I mean. Sigh.

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