[X]

Home > Recipes > Pork Chop Cacciatore

Pork Chop Cacciatore Recipe

Pork Chop Cacciatore Recipe photo by Taste of Home

Read reviews (7)

Rate recipe

It’s hard to believe the wonderful flavor of these tender chops could come from such an easy recipe! Our taste panel loved it. Pair with noodles and a simple green salad, and dinner’s served. Tracy Hiatt Grice - Somerset, Wisconsin

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Pork Chop Cacciatore Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pork Chop Cacciatore Recipe

Prep: 30 min. Cook: 8 hours

Yield: 6 Servings

30 480 510

Ingredients

6 bone-in pork loin chops (7 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1/2 cup water, divided
1/2 teaspoon dried basil
2 tablespoons cornstarch
4-1/2 cups cooked egg noodles

Directions

Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles. Yield: 6 servings.

Nutritional Facts 1 pork chop with 3/4 cup noodles and 1/2 cup sauce equals 371 calories, 12 g fat (4 g saturated fat), 110 mg cholesterol, 458 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Originally published as Pork Chop Cacciatore in Healthy Cooking April/May 2010, p48

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pork Chop Cacciatore

Pork Chop Cacciatore

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-7) of 7 reviews

Sort Reviews:

Reviewed on Feb. 11, 2013 by pastiepie

We liked the flavor, and I will make again.

Reviewed on Jan. 29, 2013 by annaf27

This smelled amazing and tasted really good too! We made this for guest and it was enjoyed by all

Reviewed on Dec. 29, 2011 by rinilini

I totally agree that the cooking time is way too long; I did it for about 4 hours on low. Also added about1/2 cup dry red wine and it was excellent.

Reviewed on Aug. 09, 2011 by amber50girl

These pork chops were delicious for such a simple recipe. The sauce had lots of flavor. I also cooked them for less time, about 6 hours; my pork chops were on the thinner side. I served it with egg noodles, but mashed potatoes would be great too.

Reviewed on Jul. 14, 2011 by auntgigi53

We really liked this - made a mistake with the water, added all (1/2 cup) at the 1/4 point, but thought adding the cornstarch to 1/4 cup of the juices was more flavorable. cooked for 7 1/2 hrs.and the pork was falling off the bone. Also, my husband asked for Mashed potatoes instead of noodles and mixed in some of the sauce with them!

Reviewed on Mar. 21, 2011 by pegaray

I made similar years and years ago. I put a layer of rice on the bottom of a pyrex pan, browned the chops and layed them on top of the rice; topped all with my veggie sauce on top, covered with foil and baked in a 350 degree oven for approximately 45 minutes. No muss, no fuss, super easy.

Reviewed on May. 07, 2010 by bhakes1

Wonderful flavor. Be careful with the length of time in the slow cooker. 2 to 3 hours may suffice.