Pork Chop Cacciatore Recipe

By carvalhohm

Ingredients

• 6 bone-in pork loin chops (7 ounces each)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup sliced fresh mushrooms
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 small green pepper, chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes
• 1/2 cup water, divided
• 1/2 teaspoon dried basil
• 2 tablespoons cornstarch
• 4-1/2 cups cooked egg noodles

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Sprinkle chops with 1/2 teaspoon salt and pepper. In large skillet, brown chops in oil in batches. Transfer to a 4 or 5-qt. slow cooker coated with cooking spray. Saute mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.

Cover and cook on low for 8-10 hours or until pork is tender. Remove meat to serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to small saucepan. Bring liquid to boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.