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Pork Cacciatore

with Charm Tomatoes & Fregola Sarda Pasta

30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

In Italy and the U.S., there are countless variations of dishes served alla cacciatore, or “hunter-style.” Many feature the summery duo of tomatoes and peppers, stewed until tender—the starting point for tonight’s dish. We’re cooking the vegetables in a sauce made with tangy tomato paste and red wine vinegar, then serving it on top of juicy pork chops and a bed of fregola sarda (a Sardinian toasted pasta) tossed with capers and oregano for more bright flavor.

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instructions
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.

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

While the pork chops cook, wash and dry the tomatoes and pepper. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper 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 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 between 2 dishes. Top with the cooked pork chops and finished vegetables. Garnish with the remaining oregano. Enjoy!

Tips from Home Chefs

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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.

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

While the pork chops cook, wash and dry the tomatoes and pepper. Cut off and discard the pepper stem. Halve the pepper lengthwise; remove and discard the ribs and seeds. Thinly slice the pepper 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 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 between 2 dishes. Top with the cooked pork chops and finished vegetables. Garnish with the remaining oregano. Enjoy!

Plate your dish: