Pork chop cacciatore with rosemary potatoes
Tender pork chops simmered in a hearty tomato and red wine sauce packed with courgette, celery, carrots, and onions. Finished with a touch of cream and paired with rosemary potatoes, it delivers comforting rustic Italian flavours. Serve warm with plenty of sauce spooned over the meat.
Ingredients
- Olive Oil150 ml
- Red wine200 ml
- Double cream100 ml
- Bay leaf2 ცალი
Instructions
9 steps- 1
Preheat the oven to 160C/320F/Gas 2.
- 2
In a large casserole dish, fry the celery, carrots and onion in six tablespoons of olive oil for about one minute.
- 3
Add in the bay leaves, two sticks of rosemary and the pork chops and continue to fry for a further minute.
- 4
Now add the wine and cook for two minutes, allowing the alcohol in the wine to evaporate.
- 5
Add the tinned tomatoes and courgettes along with the cream.
- 6
Season with salt and pepper and mix well.
- 7
Place a lid on top and bake in the oven for 90 minutes.
- 8
In the meantime, cut the potatoes into rounds 1cm/½in thick and shallow fry in the remaining olive oil with the remaining two rosemary sticks.
- 9
Once the potatoes are crisp, drain the excess oil and serve with the pork casserole.
Nutrition
1 serving ≈ 450 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes