Photograph by Julian Cousins, Food styling by Adriana Paschen
Cacciatore (meaning “hunter-style”) is an Italian wine-and-tomato-based braise traditionally prepared with whatever game was caught that day. This version from Heirloom Kitchen author Anna Francese Gass uses bone-in pork chops that are cooked quickly to keep them juicy, paired with a tangy-sweet cacciatore-inspired sauce. Serve with a loaf of crusty bread to sop up all the tomatoey goodness.
What you’ll need
Cast Iron Skillet
$30 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Large Basting Spoon
$16.37 At Amazon
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon
