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A perfectly seared pork chop in a white bowl, topped with a rustic and savory Pork Chops with Cherry Tomato Pan Sauce and thyme.

Slow Cooker Pork Chop Cacciatore

This hearty slow cooker pork chop cacciatore delivers incredibly tender pork chops simmered in a rich, rustic tomato sauce with bell peppers, mushrooms, and savory Italian herbs. It's an effortless comfort meal perfect for a busy weeknight or a cozy weekend dinner.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Pork Chops
  • 6 bone-in or boneless pork chops about 1-inch thick
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Sauce
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 bell peppers any color, chopped
  • 8 oz cremini mushrooms sliced
  • 1 28 oz can crushed tomatoes
  • 1 14.5 oz can diced tomatoes undrained
  • 1/4 cup tomato paste
  • 1/2 cup chicken broth
  • 1/4 cup dry red wine optional, e.g., Merlot, Cabernet Sauvignon
  • 2 tsp dried Italian seasoning
  • 1 bay leaf
  • 1/2 cup Kalamata olives pitted and halved, optional
  • Fresh parsley chopped, for garnish

Equipment

  • Crockpot (6-quart or larger)
  • Large Skillet

Method
 

Prepare Pork Chops
  1. Pat pork chops dry with paper towels. Season both sides generously with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until nicely browned. You may need to do this in batches. Transfer browned chops to the bottom of a 6-quart (or larger) slow cooker.
Sauté Vegetables & Build Sauce
  1. In the same skillet, add the chopped onion and sauté for 3-5 minutes until softened. Add minced garlic, chopped bell peppers, and sliced mushrooms. Cook for another 5-7 minutes, stirring occasionally, until vegetables begin to soften.
  2. If using red wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan (deglaze). Let it simmer for 1-2 minutes until slightly reduced.
  3. Stir in the crushed tomatoes, diced tomatoes (undrained), tomato paste, chicken broth, 2 teaspoons Italian seasoning, and bay leaf into the skillet with the vegetables. Bring to a gentle simmer.
Slow Cook
  1. Pour the sauce and vegetable mixture over the pork chops in the slow cooker. If using, add the 1/2 cup Kalamata olives now.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until pork chops are very tender and easily shreddable with a fork.
Serve
  1. Carefully remove the bay leaf before serving. Garnish with fresh chopped parsley, if desired. Serve hot over pasta, polenta, or with crusty bread.

Notes

For extra flavor, use bone-in pork chops. Adjust seasonings to taste before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This dish also freezes well for up to 3 months.