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

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
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Cook: 8 hours
MAKES: 6 servings


  • 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 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.


  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.

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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."

Reviewed Feb. 11, 2013

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

Reviewed Jan. 29, 2013

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

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."

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."

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