Slow Cooker Pork Chop Cacciatore


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Slow Cooker Pork Chop Cacciatore is a twist on the classic chicken cacciatore recipe!

cooked pork chop cacciatore in slow cooker.

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.

brown pork chops in slow cooker with mushrooms and tomatoes.

Here is what the pork chop cacciatore looks like after 6 hours on low.

finished cooking pork chop cacciatore in slow cooker.
pork chops in slow cooker with tomato mushroom sauce.

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.

pork chop cacciatore in slow cooker with wooden spoon next to it.

Slow Cooker Pork Chop Cacciatore

5 from 9 votes
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4
Classic recipe ingredients but with pork chops instead of chicken!

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!

Video

Notes

Nutritional values do not include rice or pasta. These values are approximate, please use your own calculations if you require a special diet.

Nutrition

Calories: 387kcal | Carbohydrates: 12g | Protein: 40g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 779mg | Potassium: 1202mg | Fiber: 3g | Sugar: 6g | Vitamin A: 340IU | Vitamin C: 20mg | Calcium: 90mg | Iron: 3.8mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Here are my other Slow Cooker Pork Chop Recipes:

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36 Comments

  1. Natalie says:

    5 stars
    I made this using a 2lb pork tenderloin and doubled the sauce ingredients. It was fantastic.

  2. Sean Wylie says:

    Can you turn on high for 3 hours

    1. Sarah Olson says:

      Yes, you may need 4 hours.

  3. Carol Foster says:

    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?

    1. Sarah Olson says:

      Yes, I think that would work great.

      1. Carol Foster says:

        5 stars
        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!

  4. Karen says:

    When you say “Italian” diced tomatoes, do you mean the diced tomatoes that are already seasoned in the can with basil, garlic and oregano?

    1. Sarah Olson says:

      Yes, that’s them. Sometimes they say Italian, or they just have the ingredients on it.

  5. Lise says:

    Does your recipe call for bone-in or boneless chops or does it make a difference?

    1. Sarah Olson says:

      I used boneless, you can use either.

    2. Anonymous says:

      I find bone in pork and steak is more flavorful.

  6. Bridget says:

    5 stars
    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!

    1. Kathleen Holmes says:

      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.

  7. Bob says:

    5 stars
    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

    1. Sarah Olson says:

      Yes, I would double the sauce. You may need a little more than 3 hours on high for that much meat.

  8. Karen says:

    How thick were your pork chops?

    1. Sarah Olson says:

      About 3/4 inch.

      1. Anonymous says:

        5 stars
        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?

  9. Julie says:

    5 stars
    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.

  10. Walter says:

    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?

    1. Diahann De Ruggerio says:

      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.