Ricotta and Pancetta Stuffed Pork Chops with Marinara Sauce

Ingredients:

For the Pork Chops

4   1 1/2" - to - 2" thick pork chops
2   tablespoons canola or grapeseed oil
1   medium yellow onion, finely chopped
8   1/8"- to- 1/4" thick pancetta slices, chopped into 1/2" squares
1   cup fresh ricotta cheese
1   teaspoon finely chopped fresh thyme
1   teaspoon kosher salt
2   cups Classic Marinara (recipe to follow)
1   tablespoon finely chopped fresh flat-leaf parsley





For the Classic Marinara


2  28-ounce cans whole tomatoes packed in juice (not puree)
1/3 cup olive oil
20 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
1 tablespoon kosher salt
20 whole fresh basil leaves

Classic Marinara


Place the tomatoes and their juices in a large bowl. Using your hands, squeeze and shred the tomatoes into small bits.

Heat the oil and garlic in a soup pot over medium heat just until the garlic begins to toast, 7 to 9 minutes. Add the red pepper flakes and then stir in the tomatoes and salt. Cook until slightly thickened and the sauce has darkened, about 45 minutes, then stir in the basil. Taste for seasoning


Ricotta and Pancetta Stuffed Pork Chops


Preheat your oven to 500F. Make a long and deep slit about 1/2 inch from the bone in the meaty edge of each pork chop. Use the tip of your knife to tunnel into the center of the meat, making a pocket for the stuffing. Set the chops aside.

Heat a stainless skillet over medium-high heat for 2 minutes. Add the oil and the onions and cook for 2 to 3 minutes, stirring often. Reduce the heat to medium-low and cook the onions until soft and sticky, another 8 to 10 minutes, stirring often. Transfer the onions to a plate and set aside. Add the pancetta to the hot skillet and cook until all sides are crisp and browned, 5 to 8 minutes. Turn off the heat and transfer the pancetta to a plate. Set aside to cool, leaving the fat from the pancetta in the pan.

Place the ricotta and thyme in a medium bowl.

Stir the cooled pancetta, caramelized onions, and 1/2 teaspoon of the salt into the ricotta until well blended. Stuff some of the mixture into each pork chop, stuffing the pocket so it is full but not spilling out.

Heat your skillet over medium-high heat for 2 minutes and season both sides of the pork chops with the remaining 1/2 teaspoon of salt. Add the pork chops to the skillet and sear until crispy and golden brown on both sides, 8 to 10 minutes total. Transfer the chops to a plate and drain off the fat in the skillet. Return the chops to the skillet and cover with the marinara sauce. Transfer the entire skillet to the oven and bake until the sauce is bubbly and the chops are completely cooked through, about 15 minutes. Sprinkle with the parsley and serve immediately.

Recipe from: Two Dudes One Pan: Maximum Flavor from a Minimalist Kitchen