Simple Pork Chop Cacciatore

I’ve got another one for you to help banish that Millennial hatred of the dreaded pork chop, and this time we’re taking things slow with a pork chop cacciatore. Braising the chops in the stew helps lock in moisture and adds additional flavor to the meat without the risk of drying them out while they cook. I find that this style of cacciatore is best served on top of a mashed potato since the sauce is not quite the right consistency for a pasta, but if you prefer pasta or rice as an accompanying grain, go for it!

This recipe creates enough cacciatore to freeze about half and repeat the process with another two pork chops whenever the pork chop sales command you to buy another package of them. The bone in chops are the best for the recipe.

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@eatingnormal I’ve got another one for you to help banish that Millennial hatred of the dreaded pork chop, and this time we’re taking things slow with a pork chop cacciatore. Braising the chops in the stew helps lock in moisture and adds additional flavor to the meat without the risk of drying them out while they cook. I find that this style of cacciatore is best served on top of a mashed potato since the sauce is not quite the right consistency for a pasta, but if you prefer pasta or rice as an accompanying grain, go for it! This recipe creates enough cacciatore to freeze about half and repeat the process with another two pork chops whenever the pork chop sales command you to buy another package of them. The bone in chops are the best for the recipe. Ingredients: 2 bone in pork chops 1 cup pinot noir 2 15 oz cans diced tomatoes 3 oz baby bella mushrooms, chopped 1 red bell pepper, chopped 1 yellow onion, chopped 2 stalks of celery, chopped 2 cloves of garlic, minced Salt and pepper 2 tablespoons olive oil 2 tablespoons tomato paste. Chop your bell pepper, onion, and celery and set aside. Salt and pepper both sides of your pork chops while a large dutch oven is preheating over medium heat. Add your oil to the pot before laying your pork chops in to brown. Allow 2-3 minutes on each side. When both sides have browned, remove to a plate and set aside. Add your vegetables to the pan with a pinch of salt. Stir frequently while they cook, allowing the moisture from the vegetables to begin deglazing the pan. Mince garlic and chop your mushrooms on the side while the vegetables cook. Add to the bottom of the pot with your tomato paste after giving the vegetables about 5 minutes to cook. Spread the tomato paste on the bottom of the pan to fry for about one minute before pouring in your pinot noir. Stir the pinot into your vegetables, then add both cans of diced tomatoes. Stir these into the stew, then cover to cook for ten minutes to allow the flavors to combine. After ten minutes have passed, remove the lid and slide your pork chops in under the stew. Allow the pork chops to braise in the mixture for 20-30 minutes before serving over mashed potatoes. #foodblog #foodie #recipes #comfortfood #porkchops #dinner #cooking ♬ original sound - Eating Normal