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Pork Chop Cacciatore

 Pork Chop Cacciatore
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
6 ServingsPrep: 30 min. Cook: 8 hours


  • 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


  • 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.

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Pork Chop Cacciatore (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.