Heat a large cast iron skillet over medium heat. Add olive oil to pan.

Sprinkle lemon pepper on both sides of pork chops and fry in skillet until nicely browned and cooked through. Remove from pan and add more oil to pan.

Lower heat on stove to low. Add onions to pan and cook slowly until caramelized (about 12-15 minutes).

Add garlic, rosemary, and thyme to onions and fry over medium heat 2-3 minutes.

Sprinkle arrowroot starch over onions and toss to coat. Slowly add chicken broth and whisk until sauce thickens (3-4 minutes). If needed, add more chicken broth or water until desired consistency is achieved.

Lastly, whisk in ricotta and add pork chops back in. Heat through and serve immediately.