Pork Cacciatore
July 1, 2024 • 0 comments
A new twist on an old recipe. This recipe is just as tasty and quicker to make than traditional chicken cacciatore.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (4 (8 to 10 ounce) chops) Pork Loin Chops
- (2 1/2 teaspoons salt) Salt
- (2 teaspoons) Pepper
- (1/2 cup) All-Purpose Flour
- (1/4 cup) Extra Virgin Olive Oil
- (8 ounces) Cremini or White Mushrooms
- (1 pepper) Red Bell Pepper, stemmed, seeded and chopped
- (1 (1 cup)) Onion, chopped
- (6 cloves) Garlic Cloves, sliced thin
- (3 sprigs) Rosemary Sprigs
- (1/2 teaspoon) Red Pepper Flakes
- (1/2 cup) Dry White Wine
- (1 1/2 cups) Crushed Tomatoes, canned
- (2 tablespoons) Fresh Parsley, chopped
Directions
- Pat chops dry with paper towels. Sprinkle with 2 teaspoons salt and pepper. Place flour in a shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; transfer chops to a baking sheet.
- Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until browned, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to sheet.
- Add mushrooms, pepper, onion, garlic, rosemary sprigs, pepper flakes, and remaining 1/2 teaspoon salt to oil left in skillet. Cook until vegetables are just softened, about 5 minutes, stirring occasionally.
- Stir in wine and cook until nearly evaporated, 3 to 5 minutes. Add tomatoes and bring to simmer. Reduce heat to low and cook for 5 minutes. Nestle chops into sauce and cook until chops register 140 degrees, about 10 minutes, flipping halfway through cooking.
- Transfer chops to platter. Discard rosemary sprigs, then spoon sauce over chops. Sprinkle with parsley and serve.
