Pork Loin Chops Cacciatore Style
Elevate your weeknight dinners with this rustic and flavor-packed Pork Loin Chops Cacciatore Style recipe. Tender pork chops are seared to golden perfection and then simmered in a rich, aromatic sauce brimming with sautéed onions, bell peppers, mushrooms, and tangy capers. Enhanced with a splash of dry white wine and delicate notes of oregano and basil, the robust tomato-based sauce is the ultimate comfort food. This one-pan Italian-inspired dish is perfect for pairing with crusty bread, pasta, or a fluffy bed of rice, making it a versatile and satisfying meal idea. Ready in under an hour, it’s a stress-free dinner solution that doesn’t skimp on bold, hearty flavors.
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 2 minced Garlic cloves
- 2 medium (sliced) Bell peppers (red and yellow)
- 8 ounces (sliced) Cremini mushrooms
- 14 ounces (1 can) Diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 2 tablespoons Capers
- 2 tablespoons (chopped) Fresh parsley
Instructions
Season the pork loin chops with salt and black pepper on both sides.
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove them from the skillet and set aside.
In the same skillet, add the diced onion and sauté for 2-3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced bell peppers and mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the diced tomatoes, tomato paste, white wine, and chicken broth. Mix well to combine and scrape up any browned bits from the bottom of the skillet.
Add the dried oregano, dried basil, and capers to the sauce. Stir to distribute the flavors evenly.
Return the pork chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25 minutes or until the pork is tender and cooked through.
Garnish with freshly chopped parsley before serving. Serve hot with crusty bread, pasta, or rice.
Nutrition Facts
Calories |
2592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 36.4 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 402 mg | 31% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 6664 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
