Slow Cooker Pork Chop Cacciatore
36 Comments Apr 27, 2018
Updated Oct 21, 2022
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Slow Cooker Pork Chop Cacciatore is a twist on the classic chicken cacciatore recipe!
Table of Contents
Did you know that you can make caccaitore with pork instead of chicken? I was mind blown when I saw it the other day when I was searching around for recipe ideas. This recipe is based on my classic Slow Cooker Chicken Cacciatore recipe, which I use boneless skinless chicken thighs in that recipe. My recipe is based on my mom’s recipe.
I did brown the chops for this recipe, some say browning the meat adds more flavor to the sauce and overall dish. Below is a photo before I slow cooked the recipe.
Here is what the pork chop cacciatore looks like after 6 hours on low.
This pork and sauce are great over rice or pasta! Or even on its own with just vegetables. I hope you have a great weekend. I’ll be back next week with more recipes.
Slow Cooker Pork Chop Cacciatore
Ingredients
- 1 1/2 lbs. pork chops
- 2 Tbsp. cooking oil
- 15 oz. can Italian diced tomatoes
- 3 Tbsp. tomato paste
- 1 cup chicken broth
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. dried thyme
- 1 tsp. dried oregano
- 1 clove garlic,, minced
- 1 small white onion,, diced
- 2 cups sliced mushrooms
Instructions
- Heat a large skillet over medium-high heat. Add the cooking oil. Add the pork chops to the pan and brown on both sides, no need to cook all the way through, the slow cooker will do that. Set aside while you make the sauce.
- Add the diced tomatoes, tomato paste, chicken broth, garlic, salt, pepper, thyme and oregano to the slow cooker. Stir until the tomato paste dissolves into the diced tomato juice. Add the onion and mushrooms, stir again. Add the pork chops into the sauce.
- Cover and cook on low for 6-7 hours without opening the lid during the cooking time.
- Serve over pasta or rice and enjoy!
How to Video
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I made this using a 2lb pork tenderloin and doubled the sauce ingredients. It was fantastic.
Can you turn on high for 3 hours
Yes, you may need 4 hours.
This sounds delicious can’t wait to make it. I was wondering whether I could add a box of dry stovetop stuffing to it. Do you think that it would come out well?
Yes, I think that would work great.
Thank you for replying so fast, I am going to make Pork Chop cacciatore it in the morning. and I will let you know how it comes out. I just love your recipes in the slow cooker. Thank you!
When you say “Italian” diced tomatoes, do you mean the diced tomatoes that are already seasoned in the can with basil, garlic and oregano?
Yes, that’s them. Sometimes they say Italian, or they just have the ingredients on it.
Does your recipe call for bone-in or boneless chops or does it make a difference?
I used boneless, you can use either.
I find bone in pork and steak is more flavorful.
Sarah, I made this tonight and it was absolutely wonderful! The pork chops were so tender and moist and the cacciatore sauce was spot on. This recipe is definitely one I will make again and again.
I did brown the bone-in pork chops, but wondered if it was possible to make this without having to brown them? How would they turn out without browning them?
Wonderful recipe! Thank you!
I use center cut chops & don’t fry my chops & it’s delicious, I serve over egg noodles . My mom made this for us kids growing up.
Can you double the ingredients over the chops. 4 of my chops weigh little over 6lbs. Can I also set the cooking to high and for 3 hrs
I made the molasses over a rack of ribs and was very good
Yes, I would double the sauce. You may need a little more than 3 hours on high for that much meat.
How thick were your pork chops?
About 3/4 inch.
Made this last night and it was wonderful! The chops (bone-in) were tender and moist, and the sauce was very good! Will definitely be making this again.
I did brown the chops last night, but wondered how they would come out if you used them without browning first? Any thoughts?
This was a great recipe, but the pork chops were not. I think a Chuck roast would be better an the sauce a little thicker.
I haven’t tried this yet but I forwarded the recipe to a friend who did and she said the pork chops came out very dry. What would cause that?
It could be that you are over-cooking the chops. You may want to use a slowcooker liner next time. Also browning beforehand seals in the juices, just be sure to brown n sear and use the bone in version. Not cutlets.