PORK RIB CHOP RECIPE RECIPES

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PORK CHOP CACCIATORE RECIPE | BON APPéTIT



Pork Chop Cacciatore Recipe | Bon Appétit image

Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.

Provided by Anna Gass

Yield 2 - 4 Servings

Number Of Ingredients 14

2 5–6-oz. bone-in pork rib chops
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 tsp. dried oregano
2 Tbsp. extra-virgin olive oil, divided
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, smashed
1 Tbsp. double-concentrated tomato paste
¾ cup red wine
1 28-oz. can diced tomatoes
1 Tbsp. drained capers
2 sprigs oregano, plus leaves
Crusty bread (for serving)

Steps:

  • Pat pork chops dry with paper towels. Season on both sides with salt and pepper; sprinkle all over with dried oregano.
  • Heat 1 Tbsp. oil in a cast-iron skillet over medium-high. Cook pork chops, undisturbed, until just starting to brown, about 3 minutes per side. Transfer to a plate.
  • Reduce heat to medium and add remaining 1 Tbsp. oil to pan. Cook bell pepper, onion, and garlic, stirring often with a wooden spoon, until onion is softened and golden, about 4 minutes. Add tomato paste and cook, stirring often, until vegetables are coated and paste is darkened slightly, about 1 minute. Add wine, scraping up any browned bits. Reduce heat to medium-low and simmer gently until wine is reduced by a little more than half, about 5 minutes.
  • Mix in diced tomatoes, capers, 2 oregano sprigs, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally to prevent sticking, until sauce is slightly thickened, 18–22 minutes.
  • Nestle pork chops into sauce and add any juices that have collected on plate. Spoon a bit of sauce over pork and simmer gently until meat is cooked through and an instant-read thermometer inserted into the thickest part registers 145°, 6–8 minutes.
  • Divide chops and sauce between plates. (Cut meat from bones and thickly slice if dividing among 4.) Top with oregano and serve with bread.

PORK CHOP CACCIATORE RECIPE | BON APPéTIT



Pork Chop Cacciatore Recipe | Bon Appétit image

Embrace braising season with juicy bone-in pork chops simmered in a rich wine-and-tomato based sauce.

Provided by Anna Gass

Yield 2 - 4 Servings

Number Of Ingredients 14

2 5–6-oz. bone-in pork rib chops
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
Freshly ground black pepper
1 tsp. dried oregano
2 Tbsp. extra-virgin olive oil, divided
1 red bell pepper, ribs and seeds removed, coarsely chopped
1 small onion, coarsely chopped
2 garlic cloves, smashed
1 Tbsp. double-concentrated tomato paste
¾ cup red wine
1 28-oz. can diced tomatoes
1 Tbsp. drained capers
2 sprigs oregano, plus leaves
Crusty bread (for serving)

Steps:

  • Pat pork chops dry with paper towels. Season on both sides with salt and pepper; sprinkle all over with dried oregano.
  • Heat 1 Tbsp. oil in a cast-iron skillet over medium-high. Cook pork chops, undisturbed, until just starting to brown, about 3 minutes per side. Transfer to a plate.
  • Reduce heat to medium and add remaining 1 Tbsp. oil to pan. Cook bell pepper, onion, and garlic, stirring often with a wooden spoon, until onion is softened and golden, about 4 minutes. Add tomato paste and cook, stirring often, until vegetables are coated and paste is darkened slightly, about 1 minute. Add wine, scraping up any browned bits. Reduce heat to medium-low and simmer gently until wine is reduced by a little more than half, about 5 minutes.
  • Mix in diced tomatoes, capers, 2 oregano sprigs, and remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and cook, stirring occasionally to prevent sticking, until sauce is slightly thickened, 18–22 minutes.
  • Nestle pork chops into sauce and add any juices that have collected on plate. Spoon a bit of sauce over pork and simmer gently until meat is cooked through and an instant-read thermometer inserted into the thickest part registers 145°, 6–8 minutes.
  • Divide chops and sauce between plates. (Cut meat from bones and thickly slice if dividing among 4.) Top with oregano and serve with bread.

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