Time 8h45m Yield 4 Number Of Ingredients 12 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.
Time 4h30m Yield 6 servings. Number Of Ingredients 14 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.
Time 40m Yield 2 serving(s) Number Of Ingredients 11 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.
Yield 4 serving(s) Number Of Ingredients 8 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.
More about “pork loin chops cacciatore style recipes”
Time 4h50m Yield 6 Number Of Ingredients 19 Steps:
Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl. Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours. Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside. Coat pork chops on all sides with seasoned bread crumbs. Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard. Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes. Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
