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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.
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.