Best Pork Cacciatore Recipes

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.

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.

CREAMY CHICKEN OR PORK CACCIATORE IN CROCK POT

Steps:

• Place all the ingredients in slow cooker except chicken and instant potatoes.
• Stir together to combine.
• Add chicken and push into in the juice.
• Cook at High for 5 hours or at Low for longer.
• When it is cooked remove some of the juice and mix with the instant potatoes.
• Slowly blend this in the chicken cacciatore. Let cook for another 10 minutes.
• Serve on your choice of pasta.
• Sprinkle with freshly grated Parmesan cheese.
• If you are making it with pork, brown it before adding to other ingredients.

SLOW-COOKED PORK CACCIATORE

Steps:

• 1. In lg skillet, over med-high heat, heat 1 tbsp oil, brown pork chops. Transfer chops to a 4-quart slow-cooker.
• 2. In same skillet, heat oil and cook onions till tender. Stir in green bell pepper and mushrooms. Cook until veggies are soft. Stir in pasta sauce, diced tomatoes w/ juices, and broth. Season w/ italian seasonings and basil and garlic.
• 3. Pour sauce over chops. Cover, cook on low for 7 hrs. To serve, place 1 chop on a plate, place a slice of mozzarella cheese over chop, cover w/ sauce.

PORK CHOPS CACCIATORE RECIPE - (4.5/5)

Steps:

• 1. Lightly spray a 6-quart slow cooker with vegetable oil cooking spray. 2. Heat the olive oil in a large nonstick skillet over medium- high heat. Brown pork chops, onion, and garlic.Place the browned chops in the slow cooker. Add the wine to the skillet, bring to a simmer, and scrape off any brown particles. Pour over chicken in the slow cooker. 3 Add the jalapeno pepper,mushrooms, wine, tomatoes,salt and pepper to slow cooker. 4 Cover and cook on low for 8-9 hours or until pork chops are tender, sprinkle with the parsley before serving. Enjoy!

SLOW COOKER PORK CACCIATORE RECIPE - (5/5)

Steps:

• 1. Open diced tomatoes and drain. 2. In large frying pan, heat olive oil over medium high heat. 3. Add 4 ribs at a time. Season with salt/pepper and garlic powder. Brown on each side (5 minutes each). Place in crock pot (Will need 6-8 quart size crock pot) 4. Continue cooking balance of ribs. (Season each side) 5. Add onions add paste, mix and saute till brown. Add mushrooms and peppers. Stirring occasionally for 7-10 minutes. Pour over ribs in crock pot. 6. In frying pan, add pasta sauce, diced tomatoes, white wine, and seasonings. Add cheese. Bring to boil, then add to crock pot. 7. Place pepperoni into crock pot if using. 8. On high cook for 6 hours, then lower to low and cook till meat is tender. 9. Serve over rice or pasta. Note: if you want pork & chicken, add either 4 thighs or 4 drumsticks, cook them as you did ribs.

SLOW COOKER PORK CACCIATORE

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.

PORK CACCIATORE

Steps:

• large skillet with cooking spray heat over medium sprinkle pork with salt and paper add pork to skillet turning pieces until brown about 6 mins then set aside re-coat skillet with cooking spray add potato onion and water cook for one minute scrapping bottom then cover and cook for 5 minutes add yellow pepper mushrooms rosemary and salt and pepper to skillet sauté over meduim high heat until vegetables are lightly browned add water to prevent sticking about 7 minutes stir in marina sauce, pork and 1/4 cup of water cover skillet reduce heat to medium and cook until vegetables are tender about 7 minutes

SLOW-COOKER PORK CACCIATORE

Steps:

• Mix tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.
• Cut meat into 8 pieces; pound to 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4-1/2 hours (or on HIGH 2-1/2 to 3 hours).
• Cook pasta as directed on package, omitting salt. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until blended. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 min. or until thickened.
• Drain pasta; spoon onto serving plates. Top with meat, sauce and cheeses.

PORK CACCIATORE | RECIPES | WW USA

Steps:

• Coat a large nonstick skillet with cooking spray; heat over medium heat. Sprinkle pork with 1/4 teaspoon each salt and pepper. Add pork to skillet, increase heat to medium-high and cook, turning pieces occasionally, until browned, about 6 minutes; remove to a plate.
• Off heat, coat same skillet with cooking spray; heat over medium heat. Add potatoes, onion and 1/2 cup of water; cook, scraping bottom of pan, 1 minute. Cover and cook, stirring occasionally, 5 minutes.
• Add yellow pepper, mushrooms, rosemary and remaining 1/4 teaspoon each salt and pepper to skillet; sauté over medium-high heat, until vegetables are lightly browned, adding a tablespoon or two of water if needed to prevent sticking, about 7 minutes.
• Stir in marinara sauce, pork and 1/4 cup water; bring to a simmer. Cover skillet, reduce heat to medium and cook until vegetables are tender and pork is cooked through, about 7 minutes. Yields about 1 1/2 cups per serving.

CAST-IRON PORK CACCIATORE RECIPE

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 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, and 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, and 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.