Pork Chops With Clams Recipe

Name: Pork Chops With Clams
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 littleneck clams (the smaller the better); 4 rib pork chops well trimmed, each about 1 inch thick and with ribs scraped, French style; Salt to taste if desired; Freshly ground black pepper to taste; 1 tablespoon peanut, corn or vegetable oil; 4 teaspoons olive oil; 4 bay leaves; 1/2 cup thinly sliced garlic; 1 cup finely chopped onions; 1/2 cup dry white wine; ⅔ cup clam juice from the opened clams; 1 cup pork stock or fresh or canned chicken broth; 1 tablespoon chopped fresh thyme or half the amount dried; 1/2 cup coarsely chopped fresh parsley

Servings: persons

24 littleneck clams (the smaller the better)
4 rib pork chops well trimmed, each about 1 inch thick and with ribs scraped, French style
Salt to taste if desired
Freshly ground black pepper to taste
1 tablespoon peanut, corn or vegetable oil
4 teaspoons olive oil
4 bay leaves
1/2 cup thinly sliced garlic
1 cup finely chopped onions
1/2 cup dry white wine
⅔ cup clam juice from the opened clams
1 cup pork stock or fresh or canned chicken broth
1 tablespoon chopped fresh thyme or half the amount dried
1/2 cup coarsely chopped fresh parsley

1
The clams should be opened but leave each partly attached to its bottom shell.
2
Reserve all juices and discard the top shells.
3
Set the clams on the half-shell aside.
4
Sprinkle the chops on both sides with salt and a generous grinding of black pepper.
5
Heat the peanut oil in a heavy skillet, preferably of black iron, and when it is quite hot add the chops.
6
Brown well on one side, about 5 minutes.
7
Turn the chops and brown well on the second side, about 5 minutes.
8
Transfer chops to a serving platter and keep warm.
9
In a separate heavy skillet, add the olive oil and the bay leaves.
10
Cook until the leaves are browned.
11
Remove and discard them.
12
Add the garlic slices and the onions.
13
Cook, stirring, until browned and almost the color of caramel.
14
Add the wine and clam juice and cook about 3 minutes.
15
Add the pork stock and cook 10 minutes.
16
Add the clams on the half-shell and cook as briefly as possible, just to heat through.
17
Do not cook more than a few seconds or clams will toughen.
18
Remove them and arrange around chops.
19
Add the thyme and parsley to the sauce and spoon it over the chops and clams.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 24 littleneck clams (the smaller the better), 4 rib pork chops well trimmed, each about 1 inch thick and with ribs scraped, French style, Salt to taste if desired, Freshly ground black pepper to taste, and more.

Yes, Pork Chops With Clams falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Chops With Clams

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