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Swap the protein but keep the appeal of this rustic dish

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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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1 and Done RJ Matson John Darkow Peanuts A.F. Branco Bart van Leeuwen