Today is National Postal Worker Day, and fittingly enough National U.S. Postage Stamp Day. It’s also Creative Ice Cream Flavors Day and Gingersnap Day. Those are two delicious choices, don’t you think?
However; our ice cream maker has been collecting dust for several years now, still in its original box. As for gingersnaps, the mood has to be just right, and it hasn’t been right in a very long time. As for Postal Workers, that’s a noble profession, although more and more obsolete except in rural communities with sporadic or unreliable internet access. Most of us communicate via social media, do our banking and pay our bills online. Although I will admit, I’ve returned to the tradition of mailing out Christmas Cards. And recently my youngest sister sent us a hand-written Thank You Card that made our day. For those reasons alone we should celebrate Postal Workers and the Postage Stamp. Nothing compares to a personal letter or well wishes that we can hold in our hands just as nothing compares to the feeling of turning the pages of a book.
Speaking of books, I like to collect books both old and new. Some of my favorite Cook Books are over a hundred years old. Those offer the greatest challenge as some of the recipes are written in ways that leave so much up to interpretation. Not to mention measurements and ingredients that aren’t used in today’s kitchen. Things such as A Kitchen Spoonful of this or a salt spoonful of that. Thank goodness, some of the instructions I’ll never have to master such as gutting or cleaning or plucking. While I don’t mind cooking from scratch, I’d rather not look into the face of what I am about to devour. While Dad once raised the beef we ate, I wasn’t the one doing the butchering. That unpleasant task was left to the professionals.
Wow – talk about wandering off in my thoughts. Hello – back on track. The upside to collecting cookbooks that that they are a great source of inspiration. Older recipes are fun to read, then adjust and tweak to suit modern techniques and personal tastes. I’m not sure where along the line the inspiration for Caccitore made with pork chops came from. All I know is that my guys loved it. And in my book, a happy family is priceless.
Slow Cooker Pork Chop Caccitore with Spaghetti
1 whole Yellow Onion
1 whole Yellow Bell Pepper
8 oz Mushrooms, White
2 large Garlic Cloves
2 tablespoons Olive Oil
4 boneless Pork Chops
1 (28 oz) jar Pasta Sauce
1 (28 oz) can Diced Tomatoes
1-1/2 teaspoons Italian Seasoning
1/2 teaspoon Dried Basil
1/2 cup White Wine
4 slices Provolone Cheese
8 oz Spaghetti Pasta
Peel and slice onion, set aside. Core, seed and slice bell pepper into strips, set aside. Clean mushrooms, slice and set aside. Mince garlic, set aside.
In a large skillet, brown chops over medium-high heat. Transfer to slow cooker.
In the same pan, cook onion in oil over medium heat until browned. Stir in mushrooms and bell pepper, and cook until these vegetables are soft. Mix in pasta sauce, diced tomatoes, and white wine. Season with Italian seasoning, basil, and garlic.
Pour sauce over pork chops in slow cooker. Set cooker to Low and cook for 7 hours.
During last 30 minutes of cook time, cook the pasta for serving. Bring a large pot of salted water to a boil. Cook pasta al dente. Keep warm.
Gently remove pork chops from slow cooker to rimmed serving platter. Ladle pork chops with some of the sauce. Top with Provolone Cheese. Heat from the pork chops will melt cheese nicely.
Place spaghetti into a large serving bowl. Pour remaining sauce over pasta, toss to coat.
Serve pork chops alongside pasta. Include a salad and warm bread for a delicious meal.