Cast Iron 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:

• 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:

• 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:

• Preheat oven to 400°F. Sprinkle pork chops evenly with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Melt butter in a large (well- seasoned) cast-iron skillet over high. Add pork to skillet and sear until deep golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet and bake in preheated oven until a thermometer inserted into thickest portion registers 145°F, about 10 minutes. Let pork rest 5 to 10 minutes.
• Meanwhile, add mushrooms, onion, bell pepper and carrot to skillet. Spread in an even layer and cook over high, without stirring, until vegetables begin to brown, about 2 minutes. Stir and cook until browned, about 2 minutes more. Add tomato paste, garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly, 1 minute. Add wine and simmer until reduced by half, about 30 seconds. Add tomatoes and break apart using a wooden spoon. Add stock, rosemary and bay leaf to skillet; bring to a simmer.
• Reduce heat to medium; add olives and cook until liquid is reduced slightly and sauce is thickened, 10 to 15 minutes. Remove and discard rosemary sprig and bay leaf. Serve pork and sauce over cooked pasta. Sprinkle with parsley.

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.