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[quote=Anonymous]And the recipe: 
PREHEAT Your oven to 500°E. Make a long and deep slit abou ½ 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 min-utes. Add the oil and the onions and cook for 2 to 3 min-utes, stirring often. Reduce the heat to medium-low and cook the onions until soft and sticky, another 8 to 10 mine utes, stirring often. Transfer the onions to a plate and set aside. Add the pancetta to the hot skillet and cook untlal sides are crisp and browned, 5 to 8 minutes. Turn off the heat and transfer the pancetta to a plate. Set aside to cad. 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 W is spoon of the salt into the ricotta until well blended. Stuff  some of the mixture into each park chop 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 ½ 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.
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