Pork Chop Cacciatore Recipe
- 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
- 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.
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.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.