Cast Iron Pork Cacciatore Recipes

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PORK CACCIATORE



Pork Cacciatore image

Very good served over squeezed open baked potatoes with broccoli spears. Also excellent over noodles.

Provided by Derf2440

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless pork leg, cubed
salt and pepper
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, smashed
1 stalk celery, finely chopped
1 carrot, shredded
1/4 lb mushroom, sliced
1 (16 ounce) can crushed tomatoes
1/3 cup dry red wine or 1/3 cup beef broth
2 tablespoons rosemary, crushed
1/4 teaspoon dry basil
1/4 teaspoon oregano leaves

Steps:

  • Sprinkle pork cubes with salt and pepper.
  • In a large heavy frypan (cast iron) heat olive oil.
  • Add pork and brown on all sides.
  • Remove and set aside.
  • Add to the pan, onion, garlic, celery and carrot.
  • Cook, stirring until onions are soft about 5 minutes.
  • Add pork and remaining ingredients, stir well, cover and simmer 10 to 15 minutes.

Nutrition Facts : Calories 386.4, Fat 24.3, SaturatedFat 7, Cholesterol 76, Sodium 234.6, Carbohydrate 14.8, Fiber 3.7, Sugar 2.8, Protein 24.9

CAST-IRON PORK CACCIATORE



Cast-Iron Pork Cacciatore image

From Southern Living: The recipe calls for Castelvetrano olives, which are buttery green olives. You can usually find them in your supermarket's olive bar, but if you can't find them, substitute another green olive or capers. A large cast iron skillet is the best pan to cook this dish because it has a non-stick surface and conducts heat well, which is important for getting a great sear on the pork chops.

Provided by gailanng

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 18

4 pork chops (about 2 1/2 - 3 lbs. cut 1-inch-thick)
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 cup chopped red onion (about 1 medium onion)
1 cup chopped green bell pepper (about 1 large pepper)
1/4 cup chopped carrot (about 1 medium carrot)
2 tablespoons tomato paste
1 teaspoon chopped garlic (about 1 garlic clove)
1/4 cup dry white wine
1 (28 ounce) can whole canned tomatoes (Red Gold or Muir Glen)
1/2 cup unsalted chicken stock
1 rosemary sprig
1 bay leaf
1/2 cup pitted castelvetrano olive, halved
6 cups hot cooked bucatini pasta (12 oz. uncooked and can substitute pasta of choice)
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 400°F. Sprinkle pork chops evenly with 1 teaspoon of the salt and 3/4 teaspoon of the pepper. Melt butter in a large (well- seasoned) cast-iron skillet over high. Add pork to skillet and sear until deep golden brown, about 3 minutes per side. Transfer to a rimmed baking sheet and bake in preheated oven until a thermometer inserted into thickest portion registers 145°F, about 10 minutes. Let pork rest 5 to 10 minutes.
  • Meanwhile, add mushrooms, onion, bell pepper and carrot to skillet. Spread in an even layer and cook over high, without stirring, until vegetables begin to brown, about 2 minutes. Stir and cook until browned, about 2 minutes more. Add tomato paste, garlic and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook, stirring constantly, 1 minute. Add wine and simmer until reduced by half, about 30 seconds. Add tomatoes and break apart using a wooden spoon. Add stock, rosemary and bay leaf to skillet; bring to a simmer.
  • Reduce heat to medium; add olives and cook until liquid is reduced slightly and sauce is thickened, 10 to 15 minutes. Remove and discard rosemary sprig and bay leaf. Serve pork and sauce over cooked pasta. Sprinkle with parsley.

Nutrition Facts : Calories 508.4, Fat 26.2, SaturatedFat 10, Cholesterol 152.6, Sodium 1477.8, Carbohydrate 20.7, Fiber 5, Sugar 9.9, Protein 46.3

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