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Swap the protein but keep the appeal of this rustic dish

This dish is best served with a good-size chunk of crusty bread to sop up the sauce.

The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the spirit and tradition of the dish.

Swap the protein but keep the appeal of this rustic dish

Recipe by America’s Test Kitchen
Servings

4

servings

The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the spirit and tradition of the dish.

Ingredients

  • 4 (8- to 10-ounce) bone-in pork loin chops, 3/4 to 1 inch thick, trimmed

  • 2 1/2 teaspoons table salt, divided

  • 2 teaspoons pepper

  • 1/2 cup all-purpose flour

  • 1/4 cup extra-virgin olive oil

  • 8 ounces cremini mushrooms, trimmed and quartered

  • 1 red bell pepper, stemmed, seeded, and chopped

  • 1 onion, chopped (1 cup)

  • 6 garlic cloves, sliced thin

  • 3 sprigs fresh rosemary

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup dry white wine

  • 1 1/2 cups canned crushed tomatoes

  • 2 tablespoons chopped fresh parsley

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 a 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 the baking sheet.
  • Add mushrooms, pepper, onion, garlic, rosemary sprigs, pepper flakes and remaining 1/2 teaspoon salt to the oil left in the 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 a 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 a platter. Discard rosemary sprigs, then spoon sauce over chops. Sprinkle with parsley and serve.

Notes

  • White mushrooms can be substituted for the cremini.
  • One 28-ounce can of crushed tomatoes will yield more than enough for this recipe.
  • Serve with crusty bread, if desired.
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