Swap the Protein but Keep the Appeal of This Rustic Dish

This dish is best served with a good-size chunk of crusty bread to sop up the garlicky tomato sauce. Elle Simone

The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers, and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the spirit and tradition of the dish.

Pork Cacciatore

Serves 4

• 4 (8- to 10-ounce) bone-in pork loin chops, 3/4 to 1 inch thick, trimmed
• 2 1/2 teaspoons table salt, divided
• 2 teaspoons pepper
• 1/2 cup all-purpose flour
• 1/4 cup extra-virgin olive oil
• 8 ounces cremini mushrooms, trimmed and quartered
• 1 red bell pepper, stemmed, seeded, and chopped
• 1 onion, chopped (1 cup)
• 6 garlic cloves, sliced thin
• 3 sprigs fresh rosemary
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine
• 1 1/2 cups canned crushed tomatoes
• 2 tablespoons chopped fresh parsley

Pat chops dry with paper towels. Sprinkle with 2 teaspoons salt and pepper. Place flour in a shallow dish. Working with 1 chop at a time, dredge in flour, shaking off excess; transfer chops to a baking sheet.

Heat oil in a 12-inch skillet over medium-high heat until just smoking. Add chops and cook until browned, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to the baking sheet.