American Cookbook #18 – Pork

American-Cookbook2 Slow Cooker Pork Cacciatore

Makes 4 servings

Prep: 15 minutes
Cook: 8 hours 30 minutes

Shopping List:

  • 30 ml or 2 tablespoons olive oil
  • 1 onion, sliced
  • 4 boneless pork chops
  • 830 ml or 1 (28 ounce) jar pasta sauce
  • 830 ml or 1 (28 ounce) can diced tomatoes
  • 1 green bell pepper, seeded and sliced into strips
  • 225 gr or 1 (8 ounce) package fresh mushrooms, sliced
  • 2 large cloves garlic, minced
  • 2 gr or 1 teaspoon Italian seasoning
  • ½ gr or ½ teaspoon dried basil
  • 120 ml or ½ cup dry white wine
  • 4 slices mozzarella cheese

karbonade-largeTO MAKE:

  1. In a large skillet, brown chops over medium-high heat.
  2. Transfer to slow cooker.
  3. In the same pan, cook onion in oil over medium heat until browned.
  4. Stir in mushrooms and bell pepper, and cook until these vegetables are soft.
  5. Mix in pasta sauce, diced tomatoes, and white wine.
  6. Season with Italian seasoning, basil, and garlic.
  7. Pour over pork chops in slow cooker.
  8. Cook on Low for 7 to 8 hours.
  9. To serve, place a slice of cheese over each chop, and cover with sauce.

Note: Try using a liner in your slow cooker for easier cleanup.


Amount Per Serving
Calories: 614
Total Fat: 31g
Cholesterol: 82mg
Sodium: 1485mg
Total Carbohydrates: 41.8g
Dietary Fiber: 8.4g
Protein: 34.5g

Gastric Bypass, Gastric Sleeve and Lap-band [WLS] persons can eat only half a serving max !

PDF of this recipe: 20151119-AC-18-Slow-Cooker-Pork-Cacciatore

4 thoughts on “American Cookbook #18 – Pork

  1. my version – take a small frozen boneless pork loin roast and put it in the slow cooker. take a 29 oz jar of 100% pure tomato puree, mix in italian seasoning blend and garlic powder to taste; pour over pork roast. add 1/2 cup white wine. cook 10-12 hours.

    the pre-made pasta sauce in a jar has too damn much sodium; hence my pure tomato puree.

    spouse adds chopped onions and peppers and mushrooms to his sauce portion before serving.

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