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)
CROCK-POT PORK CHOPS
CACCIATORE
-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.