Tuesday, May 14, 2013

Cacciatore. Huh?

I have never heard of Pork Chops Cacciatore.  It's always Chicken Cacciatore.  So I looked it up on the Internet.  Cacciatore is made with tomatoes, onions, herbs, green peppers and...wait for it...chicken or rabbit.  Not pork chops.  So now I have to confess.  This really is a chicken cacciatore recipe that I have adapted for pork chops.  The rub is such a great combination of flavors.  The meat is fall-off-the-bone tender.  The vegetables meld together into a wonderful sauce for rice or baked potatoes or noodles or whatever strikes your fancy.  I have served this to company, and it was met with positive comments.  (Thawing out the pork chops right now.)  (Terry)

-Mix together:  2 tp onion powder, 2 tp garlic powder, 2 tp oregano, 2 tp basil, 1 ½ tp black pepper.  Dredge 4 pork chops in spices and set aside.  (Any leftover rub can be sprinkled over the meat when it is placed in the crock-pot.)

-Put 1 TB olive oil in the bottom of a crock-pot.  Layer the following:  2 C sliced mushrooms, 3 C bell pepper strips, 1 C thin-sliced onion.

-Combine and pour over vegetables:  two 15-oz can petite diced tomatoes, one 6-oz can tomato paste, 2 bay leaves, and 1 TB balsamic vinegar.

-Place pork chops on top and pressed down a little.  Cook on low 7-9 hours.  Serve with brown rice.

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