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
JUICY PORK LOIN CHOPS
Make and share this Juicy Pork Loin Chops recipe from Food.com.
Provided by Derf2440
Categories Pineapple
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chops with salt and pepper.
- Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
- Marinade:.
- In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
- Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
- Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
- Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
- Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
- Very nice served over brown rice.
Nutrition Facts : Calories 99.5, Fat 3.6, SaturatedFat 0.5, Sodium 255.4, Carbohydrate 17.5, Fiber 1.5, Sugar 13.3, Protein 0.8
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
SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS
*Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.
Provided by Brenda.
Categories Lunch/Snacks
Time P3DT10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all spices and onion in a ziploc bag.
- Generously oil both sides of meat, and place in bag.
- Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
- Every day, gently knead bag to mix up spices a little.
- After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
- Cook chops on the grill and serve on buttered hard rolls.
- Things I have learned by making these:.
- You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
- The spice amounts may seem excessive, but they are correct.
- Do not use chops thicker than 1/2 inch, or they are too tough.
- I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
- When you remove them from the bag, they are messy.
- The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
- When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
- Grilling does them more justice than broiling, and only takes about 10 minutes.
Nutrition Facts : Calories 133.3, Fat 4.1, SaturatedFat 0.7, Sodium 2786.3, Carbohydrate 28, Fiber 13.8, Sugar 5.8, Protein 6
PORK LOIN CHOPS CACCIATORE STYLE
I found this on a supermarket leaflet. The original recipe used lamb chops-I changed that to pork. The sauce is enough for 4 servings according to the original recipe, but we love lots of sauce over pasta.
Provided by JustJanS
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
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.
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
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.
SLOW COOKER PORK CHOP CACCIATORE
Classic recipe ingredients but with pork chops instead of chicken!
Provided by Sarah Olson
Categories Main Course
Time 6h15m
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Add the cooking oil. Add the pork chops to the pan and brown on both sides, no need to cook all the way through, the slow cooker will do that. Set aside while you make the sauce.
- Add the diced tomatoes, tomato paste, chicken broth, garlic, salt, pepper, thyme and oregano to the slow cooker. Stir until the tomato paste dissolves into the diced tomato juice. Add the onion and mushrooms, stir again. Add the pork chops into the sauce.
- Cover and cook on low for 6-7 hours without opening the lid during the cooking time.
- Serve over pasta or rice and enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 12 g, Protein 40 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 113 mg, Sodium 779 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
THE BEST JUICY SKILLET PORK CHOPS
Pork chops are a quick, healthy and simple dinner. Our method ensures juicy, tender, and flavorful pork chops with little fuss. Check the notes section for our tips on which pork chops are best.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 45m
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Take the pork chops out of the refrigerator and season on both sides with salt - we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
- Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, smoked paprika, and 1/2 teaspoon of black pepper.
- After 30 minutes, use a paper towel to pat the pork chops dry, then rub both sides of the chops with the spice rub.
- Heat the oil in a skillet (with a lid) over medium-high heat. When the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
- Flip the pork so that the seared side is facing up. If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.
- Reduce the heat to low, then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145° F when inserted into the thickest part of the chop. Cook time depends on the thickness of the chops, so check for doneness at 5 minutes, then go from there, checking every 2 minutes after that. If you do not have a thermometer, you will know they are done, if, when cutting into the chops, the juices run clear.
- Transfer pork chops to a plate, then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
- While the pork rests, make the pan sauce. Increase the heat to medium-high, then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up.
- Bring the sauce to a simmer and cook until reduced by half. Taste, then adjust the seasoning with additional salt, vinegar, or honey.
- Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter.
- Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops, then place them back into the pan. Scatter fresh parsley over the pork, and then serve.
Nutrition Facts : ServingSize 1 pork chop, Calories 369, Fat 14.3g, SaturatedFat 5.1g, Cholesterol 138.8mg, Sodium 767mg, Carbohydrate 11.6g, Fiber 1.4g, Sugar 4.4g, Protein 46.1g
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