Recipes

Cast-Iron Pork Cacciatore

Chef’s Note

“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.  ”

READY IN:

1hr

SERVES:

4

UNITS:

US

IngredientsNutrition

  • 4 pork chops (about 2 1/2 – 3 lbs. cut 1-inch-thick)
  • 1 12 teaspoonskosher salt, divided
  • 1 teaspoonblack pepper, divided
  • 2 tablespoonsunsalted 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)
  • 14 cup chopped carrot (about 1 medium carrot)
  • 2 tablespoonstomato paste
  • 1 teaspoon chopped garlic (about 1 garlic clove)
  • 14 cupdry white wine
  • 1 (28ounce) can whole canned tomatoes (Red Gold or Muir Glen)
  • 12 cupunsalted chicken stock
  • 1 rosemary sprig
  • 1 bay leaf
  • 12 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
  • Directions

  • 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.
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