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Slow Cooker Pork Cacciatore

Slow Cooker Pork Cacciatore

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Sneakyteaky

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 614 kcal
  • 31%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1485 mg
  • 59%

Based on a 2,000 calorie diet

Directions

  1. In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
  2. 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.
  3. Cook on Low for 7 to 8 hours. To serve, place a slice of cheese over each chop, and cover with sauce.
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Reviews

Sarah Stone
291
1/21/2009

I always dis-like people who "massacre" recipes and then rate them so low (well duh! It's not like you're some awesome well known chef!), so having said that, I made it per the instructions and it's good (4 stars), but to make it 5 stars, here are my suggestions: Mix 2 tsp each garlic powder and oregano w/ 1 tsp crushed rosemary - rub this onto the pork chops, and do a quick sear in the oil. Use a GOOD brand of pasta sauce (ever hear the theory "buy cheap, get cheap"...well the same holds true in cooking!) I recommend Bertolli Fire roasted tomato sauce w/ cabernet sauvignon! Then to give the dish more depth, don't stick to regular diced tomatoes, I suggest Glen Muir fire roasted diced tomatoes. Instead of a normal bell pepper, I chose to go gourmet and bought fire-roasted red bell peppers...it was Absolutely phenomenal! Also, instead of your regular white mushrooms, swap those for the baby ports - it will give some rustic heartiness to this dish. Even though this dish has dry white wine, the flavours meld SO nicely! It's a fantastic dish! Oh, and make sure you are using fresh mozzarella, not that brick stuff!

Alison and Bird
150
12/10/2007

DELICIOUS! I was a little hesitant to try this, as I lived in Italy for a short time and hold my Italian food to a very high standard. I was very pleased with the turn out. It would be better with homemade pasta sauce, instead of using sauce from a jar. But with the added veggies and spices, the sauce was great. One major change I did was I only cooked this for 4 hours. I made sure the pork was done. If I had cooked it for the full time, the meat would have turned out too tough and not tender at all.

BABSKITCHEN
118
3/10/2004

This was delicious. Only problem was the chops came out so tender, they were falling apart in pieces and I couldn't lift out whole ones. Also, this makes A LOT of sauce so either add more chops or do like I did which was to serve spaghetti noodles on the side. I still have a lot of sauce left over. Next time, I will probably 1/2 the sauce. Thanks, Teresa!