Swap the protein but keep the appeal of this rustic dish
America's Test Kitchen
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The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the spirit and tradition of the dish.
Pork Cacciatore
Serves 4
4 (8- to 10-ounce) bone-in pork loin chops, 3⁄4 to 1 inch thick, trimmed
2 1/2 teaspoons table salt, divided
2 teaspoons pepper
1/2 cup all-purpose flour
1/4 cup extra-virgin olive oil
8 ounces cremini mushrooms, trimmed and quartered
1 red bell pepper, stemmed, seeded, and chopped
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