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Tender Pork Chop Cacciatore made in the crockpot. Fresh ingredients slow-simmer with pork chops to make a unique Italian-style meal.
Featured Comment
I made pork chop cacciatore it was delicious, my husband loved it❤️
– Diane
One of my favorite meals my mom made was chicken cacciatore, and over the years I’ve added more flavor to my original recipe. This version swaps in pork chops, and the crockpot makes them tender while soaking up all that delicious sauce. It’s a comforting homestyle dinner I’m excited to share with your family.
Key Ingredients
- Pork chops — boneless center cut loin chops work perfectly for this recipe. They hold up well to the slow cooking process without drying out.
- Vegetables — bell peppers, small onion, and sliced mushrooms
- Pantry — canned diced tomatoes, crushed tomatoes, and olive oil
- Seasonings — granulated garlic, red pepper flakes, thyme, oregano, Italian seasoning blend, sugar, salt, and pepper. You’ll need a bit extra salt, pepper, and granulated garlic for seasoning the pork chops.
How to Make Pork Chop Cacciatore
- Brown the pork chops quickly in a skillet for extra flavor.
- Mix tomatoes, seasonings, and fresh veggies in the crockpot.
- Add the chops, cover, and let everything simmer low and slow until tender.
How to serve
- Over steamed white rice – this is how my mom used to serve it.
- Over garlic mashed potatoes – not the classic way, but very comforting.
- In a bed of your favorite pasta – we love buttered egg noodles.
- Garnished with Parmesan cheese – this is a must!
Tips & Variations
Meat Swap: If you don’t want pork, you can use any cut of chicken (thighs, breasts or drumsticks).
Add capers: Capers can be added for a salty bite; add about 3 tablespoons.
Extra Vegetables: You can add thinly sliced potatoes, carrots, zucchini, or eggplant.
Add Wine: Add a red wine you enjoy to jazz up the cacciatore – a half cup is plenty.
Tender Chops: Leave the slow cooker lid on to maintain a constant cooking temperature, ensuring tender chops.
Pork Chop Cacciatore Recipe
Ingredients
- 1 1/2 lbs. pork chops, 4-6 chops
- 2 Tbsp. olive oil
- 28 oz can crushed tomatoes
- 15 oz. can diced tomatoes
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 tsp. garlic powder, or 4 cloves minced
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1 1/2 tsp. Italian seasoning blend
- 1/2 Tbsp. red pepper flakes, to taste
- 1/2 tsp. sugar
- 1 small yellow onion, diced
- 8 oz sliced mushrooms
- 3 bell peppers, sliced
Instructions
- Heat oil in a skillet over medium high heat. Season each side of the pork chops with salt, pepper, and granulated garlic. Sear each side of the chops until they begin to brown, about 2 minutes each side.
- Add the crushed and diced tomatoes to the slow cooker.
- Stir in all the seasonings.
- Add all the vegetables.
- Add the seared pork chops and nestle them into the sauce and vegetables.
- Cover and cook for 6-7 hours.
- Serve with desired starch and enjoy.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other Slow Cooker Pork Chop Recipes
Minnesota Pork Chops and Pork Chops with Potatoes are hearty, stick-to-your-ribs meals.
Pork Chops and Onions, Pork Chops with Apples, and Apple Butter Pork Chops highlight that perfect mix of savory and sweet.
For a cozy twist, Alpine Pork Chops bring a creamy, cheesy flavor the whole family will love.
Made this last week following the recipe exactly and it was delicious! My family loved it and I’ve added it to our list of family favorites. Easy and wonderful, with ingredients that are pretty much always available.
I love this recipe…it’s my go 2. I difdn’t change anything but i don’t measire…lol. Many thanks
Hi. I’d like to make this, but I’m afraid that the pork chops will turn out dry, dry, dry. So Sarah, I missed your tip on how to brown the chops. Could you tell me how to do it so they don’t end up like dry shoe leather? lol Thanks, Renee
Any suggestions for mushroom substitute other than bell peppers?
Hi Connie, I can’t think of anything that possibly adding more onion.
I would omit the mushrooms and serve over spaghetti squash or zucchini noodles. Could also sub carrots or celery for mushrooms.
I Have made this recipe several times- it is the BEST!! I love how tender the chops are..I grew up with my Aunts chicken cacciatore- but I love to cook this for my family..You made it so easy to make!! I always add more garlic and I cook like 10 chops- so there are leftovers!! I added additional Italian/ Tuscan seasoning and hot Italian sausage 9 like the other reviewer) and OMG!! The sauce is always a standout..I always make sure there is a loaf of Italian bread when I make this. Thank You so much!!
By adding more meat, did you have to double upon the sauce?
Do you have any recipes that are gluten free?
Hi Sarah- I MADE this Deliicious Dish AGAIN last night – I used 6 thin center cut porkchops – I had 6 more & could have used them all in my 6qt slowcooker. I doubled the tomato paste – doubled the minced garlic & seasoned everything else- I don’t like mushrooms- so used green & red peppers- I had also cooked hot ITALIAN sausage separately- and added that for like last 20 minutes..OMG!!! It came out SOO GOOD- after 4 hours on high- I could NOT WAIT to Dip Italian Bread in the sauce..It came out so Saucy delicious! I am going back for seconds over pasta tonight..TY!! I think I discovered how to make homemade sauce! I cannot wait to receive your cookbook!! Donna
I’m Italian- and It never occurred to me to make Pork Chop Cacciatore! I printed this and will make it this weekend- its still chilly cold in NY in June! This will make the weekend delicious!! My mom used to make pork with her Bracciole recipes- and she slow cooked it on the stove manually..PLEASE DO A RECIPE FOR BRACCIOLE!!! Thanks- Donna
I will look into that Donna 🙂
The Pork Chop Cacciatore sounds wonderful. Don’t get discouraged.
Sarah, you are indeed the Master of slow cookery (or is Mistress a more correct title?). Not only are your recipes superior, but your instruction leave no doubt in our minds. For example, your little hint about how long to brown a chop, and let the cooker do the rest. Thanks, Sarah; don’t ever change.
Thanks, Richard. I sometimes wonder if anyone even cares about my recipes and then someone very kind like you comes along. Have a great day.