Hello Thursday! On Tuesdays we typically have something Mexican on the menu. Naturally, that calls for Margaritas.
Thursdays we like to travel to Italy. That way I can have a nice glass of wine. Recently Hubby and I went out for Pizza – flatbread pizza – delicious. So was the wine. Am I the only one who thinks wine with pizza is better than beer? Unless, of course that beer happens to be Root Beer.
It’s funny the things you can remember about your childhood. Back in my day (before the invention of Door-Dash) if you wanted a good pizza, you went out. The best pizza was the one you got under that Red Roof of Pizza Hut. Here in California Pizza Hut is strictly a carry out or delivery option. Oh but as we traveled outside this wonderful (holding back the laughter) Golden State, we were delighted to discover you can have your pick of Dine-in Pizza Huts. Now where was I? Oh yeah, when we’d go out as a family for Pizza night Dad taught me two things. Always sprinkle on extra salt, and down that pizza with a frosty Root Beer. We keep Root Beer in the fridge at home just for Pizza Nights. However; tonight is not a Pizza Night. Tonight calls for wine.
It’s been ages since I made Cacciatore anything. Did you know that Cacciatore means Hunter or Huntsman? I thought that was interesting. Typically it is made with mushrooms, tomatoes (or tomato sauce) and spices. In southern Italy if wine is used, it is typically a red wine, while to the north it is white. Ya learn something new every day, and that’s great.
Oh, and one more thing – cheese is purely optional. Just ask my cheese-free Hubby.
Slow Cooker Pork Cacciatore
1 White Onion
1 Yellow Bell Pepper
8 oz White Mushrooms
2 Garlic Cloves
4 boneless Pork Chops
2 tablespoons Olive Oil
1 (28 oz) jar Red Pasta Sauce
1 (16 oz) can Diced Tomatoes
1/2 cup White Wine
Italian Seasoning to taste
4 slices Provolone Cheese
Trim ends from the onion, cut in half and peel. Slice into half-moon strips. Core and seed bell pepper. Thinly slice. Clean and trim mushrooms, slice. Peel and mince garlic, set aside.
Brown chops on both sides in a large dry skillet over medium-high heat. Transfer to a slow cooker.
Heat olive oil in the same skillet over medium heat. Cook onion in hot oil until browned. Stir in mushrooms and bell pepper; cook, stirring occasionally, until vegetables are soft. Stir in pasta sauce, diced tomatoes, and white wine. Flavor with minced garlic and Italian seasoning. Pour sauce over pork chops in the slow cooker.
Cook on LOW for 7 to 8 hours, until the pork chops are flavorful and tender. If you must, cook on HIGH for 4 hours.
Line a rimmed baking sheet with foil. Lay pork chops on the prepared pan. Top each pork chops with some of the sauce and a slice of cheese. Place under the broiler just long enough for the cheese to melt.
Spoon sauce from the slow cooker into a rimmed serving platter. Arrange pork chops over the sauce, serve and enjoy.
Delicious paired with Garlic-Butter Linguine.
Come to me, all you who labor and are burdened,
and I will give you rest, says the Lord.
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