Main Dishesbonappetit4.2
Pork Chop Cacciatore
Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.
👥 2 Servings👤 Anna Gass📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
- ●wooden spoon
📝 Preparation Steps
1
Pat pork chops dry with paper towels. Season on both sides with salt and pepper; sprinkle all over with dried oregano.
2
Heat 1 Tbsp. oil in a cast-iron skillet over medium-high. Cook pork chops, undisturbed, until just starting to brown, about ⏱️ 3 minutes per side. Transfer to a plate.
3
Reduce heat to medium and add remaining 1 Tbsp. oil to pan. Cook bell pepper, onion, and garlic, stirring often with a wooden spoon, until onion is softened and golden, about ⏱️ 4 minutes. Add tomato paste and cook, stirring often, until vegetables are coated and paste is darkened slightly, about ⏱️ 1 minute. Add wine, scraping up any browned bits. Reduce heat to medium-low and simmer gently until wine is reduced by a little more than half, about ⏱️ 5 minutes.
4
Mix in diced tomatoes, capers, 2 oregano sprigs, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally to prevent sticking, until sauce is slightly thickened, 18–⏱️ 22 minutes.
½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
5
Nestle pork chops into sauce and add any juices that have collected on plate. Spoon a bit of sauce over pork and simmer gently until meat is cooked through and an instant-read thermometer inserted into the thickest part registers 145°, 6–⏱️ 8 minutes.
6
Divide chops and sauce between plates. (Cut meat from bones and thickly slice if dividing among 4.) Top with oregano and serve with bread.
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