Name: Pork Cacciatore
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 4 (8- to 10-ounce) bone-in pork loin chops , 3⁄4 to 1 inch thick, trimmed; 2 1/2 teaspoons table salt , divided; 2 teaspoons pepper; 1/2 cup all-purpose flour; 1/4 cup extra-virgin olive oil; 8 ounces cremini mushrooms , trimmed and quartered; 1 red bell pepper , stemmed, seeded, and chopped; 1 onion , chopped (1 cup); 6 garlic cloves , sliced thin; 3 sprigs fresh rosemary; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 1 1/2 cups canned crushed tomatoes; 2 tablespoons chopped fresh parsley

Why This Recipe Works

The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers, and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone would add flavor, and using bone-in chops would honor the spirit and tradition of the dish. We started by simply seasoning the chops with salt and pepper and lightly coating them in flour, which helped achieve browning and later—when the chops were nestled back into the sauce—helped the sauce cling to the chops. After removing the browned chops, we built the sauce by sautéing the vegetables in the porky pan with piney rosemary and a pinch of red pepper flakes for a nip of heat. Then we deglazed the pan with white wine, which brought a light, bright acidity that called out the pork’s natural sweetness, and fortified our sauce with canned crushed tomatoes. This dish is best served with a good-size chunk of crusty bread to sop up the sauce.

Before You Begin

White mushrooms can be substituted for the cremini. One 28-ounce can of crushed tomatoes will yield more than enough for this recipe. Serve with crusty bread, if desired.

Instructions

Pat chops dry with paper towels. Sprinkle with 2 teaspoons salt and pepper. Place flour in shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; transfer chops to baking sheet.

Heat oil in 12-inch skillet over medium-high heat until just smoking. Add chops and cook until browned, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to sheet.

Add mushrooms, pepper, onion, garlic, rosemary sprigs, pepper flakes, and remaining ½ teaspoon salt to oil left in skillet. Cook until vegetables are just softened, about 5 minutes, stirring occasionally.

Stir in wine and cook until nearly evaporated, 3 to 5 minutes. Add tomatoes and bring to simmer. Reduce heat to low and cook for 5 minutes.

Nestle chops into sauce and cook until chops register 140 degrees, about 10 minutes, flipping halfway through cooking.

Transfer chops to platter. Discard rosemary sprigs, then spoon sauce over chops. Sprinkle with parsley and serve.