This version from Heirloom Kitchen author Anna Francese Gass uses bone-in pork chops that are cooked quickly to keep them juicy, paired with a tangy-sweet cacciatore-inspired sauce. Serve with a ...

4 (1-inch-thick) bone-in pork chops (about 2 1/2 to 3 lb.) 1 1/2 teaspoons kosher salt, divided 1 teaspoon black pepper, divided 2 tablespoons unsalted butter 8 ounces sliced cremini mushrooms 1 ...

For the slow cooker, I made a pork cacciatore served over Parmesan mashed potatoes. For the electric pressure cooker, I made a very autumn pumpkin pork stew. And for the simple sheet pan ...

In my recipe for cacciatore, though, I switched things up and used pork. The cut I chose was boneless pork loin chops. They were the smaller — about 85 grams each — thinner-cut style of ...

The modern-day Italian American version of cacciatore typically contains bone ... For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised.

For the slow cooker, I made a pork cacciatore served over Parmesan mashed potatoes. For the electric pressure cooker, I made a very autumn pumpkin pork stew. And for the simple sheet pan ...

Here's how to make cacciatore sausage yourself with a KitchenAid. Cube pork shoulder and combine in a mixing bowl with salt, spices, sugar, herbs, and wine. Cover and refrigerate at least 2 hours ...