The modern-day Italian American version of cacciatore typically contains bone-in chicken pieces in a garlicky, wine-enhanced tomato sauce studded with onions, peppers, and mushrooms. For a fresh revamp, we decided to use bone-in pork chops that had just enough fat to work well when braised. The bone adds flavor, and using bone-in chops honors the spirit and tradition of the dish. Pork Cacciatore Serves 4 4 (8- to 10-ounce) bone-in pork loin chops, 3/4 to 1 inch thick, trimmed 2 1/2 teaspoons table salt, divided 2 teaspoons pepper 1/2 cup all-purpose flour 1/4 cup extra-virgin olive oil 8 ounces cremini mushrooms, trimmed and quartered 1 red bell pepper, stemmed, seeded, and chopped 1 onion, chopped (1 cup) 6 garlic cloves, sliced thin 3 sprigs fresh rosemary 1/2 teaspoon red pepper flakes 1/2 cup dry white wine 1 1/2 cups canned crushed tomatoes 2 tablespoons chopped fresh parsley Pat chops dry …