Pork Chops Cacciatore Recipe 455 Food

PORK CHOP CACCIATORE

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.

PORK LOIN CHOPS CACCIATORE STYLE

Steps:

• Heat 2 tablespoons of the oil in a frying pan and cook the onions over a low to medium heat for 5 minutes or until translucent; add the garlic and cook a further 2 minutes.
• Add the tomatoes, herbs, stock, wine, and olives, bring to the boil then simmer for 5 minutes.
• Sprinkle the paprika over the chops and season them. Heat the remaining oil in another frying pan and sear the chops for 3-4 minutes each side until golden.
• Add the chops to the tomato sauce pan and continue to cook a further 10 minutes over a low heat.
• Scatter with torn basil leaves to serve.

CAST-IRON PORK CACCIATORE

Steps:

• Preheat oven to 400°F. Sprinkle pork chops evenly with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Melt butter in a large (well- seasoned) cast-iron skillet over high. Add pork to skillet and sear until deep golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet and bake in preheated oven until a thermometer inserted into thickest portion registers 145°F, about 10 minutes. Let pork rest 5 to 10 minutes.
• Meanwhile, add mushrooms, onion, bell pepper and carrot to skillet. Spread in an even layer and cook over high, without stirring, until vegetables begin to brown, about 2 minutes. Stir and cook until browned, about 2 minutes more. Add tomato paste, garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly, 1 minute. Add wine and simmer until reduced by half, about 30 seconds. Add tomatoes and break apart using a wooden spoon. Add stock, rosemary and bay leaf to skillet; bring to a simmer.
• Reduce heat to medium; add olives and cook until liquid is reduced slightly and sauce is thickened, 10 to 15 minutes. Remove and discard rosemary sprig and bay leaf. Serve pork and sauce over cooked pasta. Sprinkle with parsley.

PORK CACCIATORE

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.

PORK CACCIATORE

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.