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Pork Cacciatore

with 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., 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!)

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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 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

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Get This Recipe Delivered
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: