Pork Cacciatore Recipes

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.

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.

Steps:

• Sprinkle pork cubes with salt and pepper.
• In a large heavy frypan (cast iron) heat olive oil.
• Add pork and brown on all sides.
• Remove and set aside.
• Add to the pan, onion, garlic, celery and carrot.
• Cook, stirring until onions are soft about 5 minutes.
• Add pork and remaining ingredients, stir well, cover and simmer 10 to 15 minutes.

Steps:

• Preheat the oven to 350F (180C).
• In a plasitc bag, combine All-Purpose flour and 1/2 tsp salt.
• Add chicken a few pieces at a time and shake to coat.
• In a frying pan heat oil. Add chicken and brown on all sides. Remove chicken and place in 13 x 9 x 2 inch (3.5L) baking dish.
• Combine diced tomatoes, tomato sauce, mushrooms, onion, green pepper, 3/4 tsp salt, crushe basil, crushed rosemary and garlic powder. Por over chicken.
• Cover and bake until chicken is tender, 45 to 50 minutes. Skim off fat, if necassary.

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.

Steps:

• Mix tomatoes and tomato paste in slow cooker until blended. Stir in vegetables.
• Cut meat into 8 pieces; pound to 1/2-inch thickness. Sprinkle with oregano. Add to slow cooker; press into sauce with back of spoon. Cover with lid; cook on LOW 4 to 4-1/2 hours (or on HIGH 2-1/2 to 3 hours).
• Cook pasta as directed on package, omitting salt. Transfer meat to plate, reserving sauce in slow cooker; cover meat to keep warm. Mix cornstarch and water until blended. Add to sauce; stir. Cook, covered, on HIGH 6 to 8 min. or until thickened.
• Drain pasta; spoon onto serving plates. Top with meat, sauce and cheeses.

Steps:

• Place all the ingredients in slow cooker except chicken and instant potatoes.
• Stir together to combine.
• Add chicken and push into in the juice.
• Cook at High for 5 hours or at Low for longer.
• When it is cooked remove some of the juice and mix with the instant potatoes.
• Slowly blend this in the chicken cacciatore. Let cook for another 10 minutes.
• Serve on your choice of pasta.
• Sprinkle with freshly grated Parmesan cheese.
• If you are making it with pork, brown it before adding to other ingredients.

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.