Pork Chop Cacciatore

Name: Pork Chop Cacciatore
Ingredients: 6 bone-in pork loin chops (7 ounces each); 3/4 teaspoon salt, divided; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 cup sliced fresh mushrooms; 1 small onion, chopped; 1 celery rib, chopped; 1 small green pepper, chopped; 2 garlic cloves, minced; 1 can (14-1/2 ounces) diced tomatoes; 1/2 cup water, divided; 1/2 teaspoon dried basil; 2 tablespoons cornstarch; 4-1/2 cups cooked egg noodles

14 ingredients

2 steps

Ingredients

6 bone-in pork loin chops (7 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes
1/2 cup water, divided
1/2 teaspoon dried basil
2 tablespoons cornstarch
4-1/2 cups cooked egg noodles

Directions

1

Sprinkle chops with 1/2 teaspoon salt and pepper. In a large skillet, brown chops in oil in batches. Transfer to a 4-or 5-qt. slow cooker coated with cooking spray. Saute the mushrooms, onion, celery and green pepper in drippings until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, 1/4 cup water, basil and remaining salt; pour over chops.
2

Cover and cook on low for 4-6 hours or until pork is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and noodles.