This version of the classic Cacciatore Italian dish uses tasty pork chops prepared with chunky vegetables, herbs and double cream for a wonderfully tasty meal.


  • 4 celery sticks, washed and cut in chunks

  • 3 large carrots, peeled and cut in chunks

  • 1 large white onion, chopped

  • 10 tbsp Italian olive oil

  • 4 bay leaves

  • 4 fresh rosemary sticks

  • 4 large pork chops

  • 1 glass of red wine

  • 4 cans Italian plum tomato (with the juice)

  • 2 large courgettes, cut in chunks

  • 4 tbsp double cream

  • salt and freshly ground black pepper, to taste

  • 4 large potatoes, par-boiled


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1187kj
  • Fat Total 63g
  • Saturated Fat 16g
  • Protein 63g
  • Carbohydrate 86g
  • Sugar 14g
  • Sodium 2481mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Report
Too much tomatoes in this recipe. Very strong, I made a saucepan full of tomato soup after we had eaten our meal!