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
Provided by Taste of Home
Categories Dinner
Time 4h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- 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 4-6 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.
Nutrition Facts : Calories 371 calories, Fat 12g fat (4g saturated fat), Cholesterol 110mg cholesterol, Sodium 458mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges
INSTANT POT CHICKEN CACCIATORE
Traditionally, this dish takes hours to cook in the oven. Our Instant Pot® version is ready in a fraction of the time and is made entirely in the pot -- hello, easy clean-up! The chicken is fall-off-the-bone tender and the tomato sauce has the perfect smoky kick, thanks to the bacon.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Turn a 6-quart Instant Pot® to the saute setting on high (see Cook's Note) and wait for it to say Hot, about 4 minutes. Meanwhile, sprinkle the chicken with 1 teaspoon salt and a few grinds of black pepper. Add the oil and 4 pieces of chicken, skin side-down, to the pot, and sear until the skin is golden brown, 3 to 4 minutes. Flip and continue to sear until the bottom of the chicken is opaque, 2 to 3 minutes. Remove the chicken to a plate and repeat with the remaining chicken.
- Line a plate with a paper towel. Add the bacon to the pot and cook, stirring occasionally, until just golden brown, 5 to 6 minutes. Remove the bacon with a slotted spoon to the lined plate. Remove all but 2 tablespoons of the bacon drippings and add the onion. Cook, stirring occasionally and scraping up any brown bits on the bottom of the pot, until the onions are just softened, 2 to 3 minutes. Add the carrots and garlic and cook, stirring occasionally, until the carrots just begin to soften, 2 to 3 minutes. (Note: The saute setting on most pots only runs for 30 minutes. If your pot turns off, simply turn it back on the saute setting on high.)
- Add the tomato paste and thyme and cook, stirring constantly, until the paste has softened, 1 to 2 minutes. Pour in the red wine and cook, stirring occasionally, until it has reduced by half, 5 to 6 minutes. Add 1/2 cup water, the reserved bacon, 1 teaspoon salt and a few grinds of black pepper and stir to combine. Turn off the saute setting and add the chicken.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
- Remove the chicken to a platter. Turn the pot back to the saute setting on high and reduce the sauce until thickened and about 2 cups remain, 15 to 20 minutes. Pour the sauce over the chicken and sprinkle with the parsley. Serve with polenta.
INSTANT POT® PORK CHOPS
Needed a quick way to cook tender pork chops and this method did it! It took about 10 minutes and my husband and 6-year-old daughter fought over the leftovers!
Provided by LDMKitchen
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place pork chops in a multi-functional pressure cooker (such as Instant Pot®); top with butter. Sprinkle onion soup mix over pork chops. Pour in apple juice.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 11.6 g, Cholesterol 58.8 mg, Fat 13.1 g, Fiber 0.5 g, Protein 14.9 g, SaturatedFat 7 g, Sodium 702.4 mg, Sugar 7.1 g
INSTANT POT® CHICKEN CACCIATORE
This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!
Provided by Diana71
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
- Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
- Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 13.6 g, Cholesterol 96.1 mg, Fat 24.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 5.8 g, Sodium 1072.6 mg, Sugar 7.3 g
INSTANT POT CHICKEN CACCIATORE
Provided by Sara Lynn Cauchon
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the "Saute" function on the Instant Pot to its highest setting. Sprinkle the chicken with salt and pepper. Once the display reads "Hot," add the oil and heat it for 30 seconds. Arrange the chicken, seasoned-side down, in the Instant Pot. Cook until the chicken becomes golden and releases easily, about 5 minutes. Flip the chicken and cook for an additional 4 minutes. Using tongs, remove the chicken to a plate and set aside.
- Add the onion and mushrooms and cook, stirring often, until they begin to soften, 5 minutes. Add the garlic and cook for an additional 30 seconds. Add the rice, tomatoes, chicken broth and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the Instant Pot.
- Place the lid on the Instant Pot and lock it in place. Set the "Meat & Stews" function for 10 minutes. It will take time for the Instant Pot to come to full pressure. The 10 minutes will begin then.
- Once the cook cycle is complete, carefully release the pressure using the quick-release valve and remove the lid. Using an instant-read thermometer, check that the chicken has reached at least 165 degrees F. (If it has not, set the "Meat & Stews" setting for another 3 to 5 minutes.)
- Serve immediately on a bed of baby spinach and top with the Parmesan. Serve immediately or chill and enjoy cold. Leftovers keep, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Facts : Calories 398, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 127 milligrams, Sodium 591 milligrams, Carbohydrate 32 grams, Fiber 5 grams, Protein 45 grams, Sugar 5 grams
PORK CACCIATORE
Very good served over squeezed open baked potatoes with broccoli spears. Also excellent over noodles.
Provided by Derf2440
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle pork cubes with salt and pepper.
- In a large heavy frypan (cast iron) heat olive oil.
- Add pork and brown on all sides.
- Remove and set aside.
- Add to the pan, onion, garlic, celery and carrot.
- Cook, stirring until onions are soft about 5 minutes.
- Add pork and remaining ingredients, stir well, cover and simmer 10 to 15 minutes.
Nutrition Facts : Calories 386.4, Fat 24.3, SaturatedFat 7, Cholesterol 76, Sodium 234.6, Carbohydrate 14.8, Fiber 3.7, Sugar 2.8, Protein 24.9
SLOW COOKER PORK CACCIATORE
A wonderful Italian neighbor showed me how to make this recipe after I commented on how good it made the neighborhood smell when she had her windows open when she made it. This American-Italian term refers to food prepared 'hunter-style,' with mushrooms, onions, tomatoes, various herbs, and sometimes wine. I found adding cheese gave it something special, it also made it mine.
Provided by Sneakyteaky
Categories World Cuisine Recipes European Italian
Time 8h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
- In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic. Pour over pork chops in slow cooker.
- Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.
Nutrition Facts : Calories 614 calories, Carbohydrate 41.8 g, Cholesterol 82.4 mg, Fat 31 g, Fiber 8.4 g, Protein 34.5 g, SaturatedFat 10.1 g, Sodium 1484.7 mg, Sugar 25.6 g
PORK CACCIATORE
Make and share this Pork Cacciatore recipe from Food.com.
Provided by Tonkcats
Categories Pork
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large non-stick skillet over medium high heat. Cook pork pieces until no longer pink on outside, about 3 to 4 minutes.
- Add garlic, Italian seasoning and mushrooms. Cook 5 minutes longer.
- Stir in pasta sauce and wine. Simmer for 10 to 15 minutes until pork is tender and sauce thickens slightly.
- Serve sprinkled with Parmesan cheese. Serve with pasta, breadsticks and green salad.
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