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Pork Chop Cacciatore Recipe
Pork Chop Cacciatore Recipe photo by Taste of Home
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Pork Chop Cacciatore Recipe

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4.5 8 12
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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
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  1. 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.
  2. 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.
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.


Reviews for Pork Chop Cacciatore

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jwh8847
Reviewed Feb. 16, 2014

"Great recipe! I used a 1 1/2 # pork tenderloin that I browned and cut into 4 equal pieces. I baked the dish in a Dutch oven for 4 hours at 250 degrees.had to add one cup of chicken broth because it thickened a bit more than I wanted. I dissolved the corn starch into the chicken broth and it thickened up perfectly. Served with quinoa."

MY REVIEW
pastiepie
Reviewed Feb. 11, 2013

"We liked the flavor, and I will make again."

MY REVIEW
annaf27
Reviewed Jan. 29, 2013

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

MY REVIEW
rinilini
Reviewed Dec. 29, 2011

"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."

MY REVIEW
amber50girl
Reviewed Aug. 9, 2011

"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."

MY REVIEW
auntgigi53
Reviewed Jul. 14, 2011

"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!"

MY REVIEW
pegaray
Reviewed Mar. 21, 2011

"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."

MY REVIEW
bhakes1
Reviewed May. 7, 2010

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

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