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Pork Cacciatore Recipe

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This recipe for Pork Cacciatore, by , is from Dr. Curtis Love's Family and Friends Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Curtis Love and Cook's Country (TV)


4 bone-in Pork chops, I inch (see note)
salt to taste
1/2 C four
1/4 C olive oil
8 oz cremini mushrooms, washed and quartered
3 sprigs fresh rosemary
1/2 tsp red pepper flakes
1/2 C white wine
Small can of sliced black olives ( or do a big can and factor in spaghetti next week)
1 TBSP Italian seasoning
6 cloves garlic sliced thin
1 1/2 C canned crushed tomatoes (save the rest)
Chopped parsley for garnish (optional)

Fresh vegetables as listed or use the recommended frozen bag

NOTE!! You can buy the vegetable mix described frozen. Walmart"s "Starter" is my go to. And I use bottled chopped garlic.....Yes, I know America's Test Kitchen hates jarred stuff, ah well, we are two people who don't eat leftovers.
I use the Walmart "Frozen Starter" in my gumbo and Red Beans and Rice. It has onion, celery, bell peppers, and parsley. Why would I want to buy this stuff fresh then chop it? I would toss the remaining fresh ingredients in the trash as they age in the fridge. If I was serving a group, then I would do my full Creole fresh recipe....which is wonderful, by the way. I would break out the big guns, enameled cast iron Le Creuset that Rosemary gave us 25 years ago. If going traditional, make your roux first. You can remake a roux but once you add the vegetables, the party is over. Burn the roux then order take out.

As for the pork, I couldn't find a reasonable pack of 4 loin chops with bone-in. The only option was a bulk package, which I didn't need or want to store. I ended up buying pork shoulder chops. They were a bit tough after cooking and weren't as thick of a cut that I would prefer. First world problems, right?

DATE STAMP: We are in the Covid-19 era right now. Pork is either cheap or expensive, depending on the cut. I can get a pound of good center cut bacon for less than $5. But a boneless 4-5 lb pork butt can't be found for love nor money.


1 red bell pepper, stemmed seeded and chopped ***
1 onion chopped
6 garlic cloves, sliced thin
3 springs fresh rosemary. (We grow it so use about 1 tsp dried)
pinch of red pepper flakes
1 or 2 TBSP Italian Seasoning
1/2 C white wine
1 1/2 C crushed tomatoes (we use Hunt's)--there will be leftovers.
Chopped Parsley for garnish, if you have it.

Use a large skillet. I use a 16 inch AllClad pan with 3 inch sides. This recipe gets large, quick.

Pat chops dry with paper towels. Sprinkle chops with 2 tsp salt and a few grinds of fresh pepper.

Place flour in a shallow dish. Dredge each chop in flour and set aside on a baking sheet fitted with a rack. Set aside.

Heat oil in deep pan and cook chops 3-4 minutes per side. Let drain on baking sheet.

In skillet, add mushrooms, pepper flakes, onion, garlic, rosemary. Cook 5 min until veg is softened, stir occasionally. Add wine and stir until evaporated, 3 min. Add tomatoes.

Nestle chops in skillet. Cook 10 minutes or until temp registers 140 degrees. Flip after 5 minutes.

Discard rosemary and serve. We used jasmine rice but any pasta would be good.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Ugh..I can't remember where to write my suggestions!

Sometimes here, sometimes in the ingredients list or directions. Hey...I am not getting a FoodNetwork show anytime soon. But I should-- "Cooking with Curtis" would be instantly embraced as I am told by my husband, Brett Shannon. (33 yrs and counting, and NO police warrants).

We added some freshly shaved Parmesan cheese. Yum




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