Pork Cacciatore with Tomatoes & Fregola Sarda Pasta

Pork Cacciatore

with Tomatoes & Fregola Sarda Pasta

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In Italy and the U.S., dishes served alla cacciatore often feature stewed tomatoes and peppers—the starting point for this recipe. We’re turning our late-summer produce into a vibrant, saucy topping for pork chops and fregola sarda. The pearl-shaped pasta gets extra pops of flavor from capers and oregano. (Chefs, your tomatoes may be red or yellow, and your pepper may be green, purple, or streaked with red!)

See Plans
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Cook & finish the pasta:
1 Cook & finish the pasta:

Heat a small pot of salted water to boiling on high. Wash and dry the oregano. Pick the oregano leaves off the stems; discard the stems. Once the pot of water is boiling, add the pasta and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the capers, half the oregano, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Set aside in a warm place.

Cook the pork chops:
2 Cook the pork chops:

While the pasta cooks, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place to rest for at least 5 minutes.

Prepare the pepper & tomatoes:
3 Prepare the pepper & tomatoes:

While the pork chops cook, wash and dry the pepper and tomatoes. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Halve the tomatoes. Place in a bowl and season with salt and pepper.

Start the vegetables:
4 Start the vegetables:

Add the pepper to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the vegetables:
5 Finish the vegetables:

To the pan, add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta and rested pork chops between 2 dishes. Top with the finished vegetables. Garnish with the remaining oregano. Enjoy!

Tips from Home Chefs

1 Cook & finish the pasta:

Heat a small pot of salted water to boiling on high. Wash and dry the oregano. Pick the oregano leaves off the stems; discard the stems. Once the pot of water is boiling, add the pasta and cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add the capers, half the oregano, and a drizzle of olive oil. Stir to combine. Season with salt and pepper to taste. Set aside in a warm place.

2 Cook the pork chops:

While the pasta cooks, pat the pork chops dry with paper towels; season with salt and pepper on both sides. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork chops and cook 4 to 5 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place to rest for at least 5 minutes.

Cook the pork chops:
3 Prepare the pepper & tomatoes:

While the pork chops cook, wash and dry the pepper and tomatoes. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Halve the tomatoes. Place in a bowl and season with salt and pepper.

4 Start the vegetables:

Add the pepper to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Start the vegetables:
Finish the vegetables:
5 Finish the vegetables:

To the pan, add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or until the tomatoes have softened. Add the vinegar and ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta and rested pork chops between 2 dishes. Top with the finished vegetables. Garnish with the remaining oregano. Enjoy!

Plate your dish:
Browse Steps
1 of 6