Pork Chops With Clams

1. 1

   The clams should be opened but leave each partly attached to its bottom shell.

2. 2

   Reserve all juices and discard the top shells.

3. 3

   Set the clams on the half-shell aside.

4. 4

   Sprinkle the chops on both sides with salt and a generous grinding of black pepper.

5. 5

   Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops.

6. 6

   Brown well on one side, about 5 minutes.

7. 7

   Turn the chops and brown well on the second side, about 5 minutes.

8. 8

   Transfer chops to a serving platter and keep warm.

9. 9

   In a separate heavy skillet, add the olive oil and the bay leaves.

10. 10

    Cook until the leaves are browned.

11. 11

    Remove and discard them.

12. 12

    Add the garlic slices and the onions.

13. 13

    Cook, stirring, until browned and almost the color of caramel.

14. 14

    Add the wine and clam juice and cook about 3 minutes.

15. 15

    Add the pork stock and cook 10 minutes.

16. 16

    Add the clams on the half-shell and cook as briefly as possible, just to heat through.

17. 17

    Do not cook more than a few seconds or clams will toughen.

18. 18

    Remove them and arrange around chops.

19. 19

    Add the thyme and parsley to the sauce and spoon it over the chops and clams.

* Per serving · 4 servings · Values may vary.