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Gallery Pork Chops and Clams in Garlic Broth Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 pork chops (6 to 8 ounces each) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 medium plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup) 1 medium onion, halved crosswise and thinly sliced (about 1 1/2 cups) 6 garlic cloves, thinly sliced (about 1/4 cup) 2 bay leaves 1 1/4 teaspoons sweet paprika 1/4 teaspoon red-pepper flakes 3/4 cup dry white wine 3/4 cup homemade or low-sodium store-bought chicken stock 3 tablespoons chopped fresh cilantro 24 Manila clams or cockles

Cook’s Notes Serve with crusty bread, which is perfect for sopping up the flavorful broth.

Gallery Pork Chops and Clams in Garlic Broth

Recipe Summary Servings: 4

Pork Chops and Clams in Garlic Broth

Pork Chops and Clams in Garlic Broth

Pork Chops and Clams in Garlic Broth

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 pork chops (6 to 8 ounces each) Coarse salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 medium plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup) 1 medium onion, halved crosswise and thinly sliced (about 1 1/2 cups) 6 garlic cloves, thinly sliced (about 1/4 cup) 2 bay leaves 1 1/4 teaspoons sweet paprika 1/4 teaspoon red-pepper flakes 3/4 cup dry white wine 3/4 cup homemade or low-sodium store-bought chicken stock 3 tablespoons chopped fresh cilantro 24 Manila clams or cockles

Directions

Season both sides of pork chops with salt and pepper, and set aside on a plate for 10 minutes. Heat 2 tablespoons oil in a Dutch oven or a large, deep saute pan over medium-high heat. Add pork chops, and cook, flipping once, until browned, 10 to 12 minutes total. Transfer pork chops to a plate, and cover with parchment paper and then foil to keep warm.

Heat 1 tablespoon oil in the same pot over medium-high heat. Stir in tomatoes, onion, garlic, a pinch of salt, the bay leaves, paprika, and red-pepper flakes. Reduce heat to medium, and cook, stirring occasionally, until tomatoes and onion have softened, 12 to 14 minutes.

Add wine, and raise heat to medium-high. Bring to a simmer, stirring to scrape up browned bits. Stir in stock. Return to a simmer. Reduce heat to medium-low, and cook 10 minutes. Stir in cilantro, and add clams to pot. Cover, and cook until clams open, 3 to 5 minutes (discard any that have not opened after 5 minutes). Discard bay leaves.

Return pork chops to pot. Turn to coat with sauce, and simmer until heated through, about 2 minutes. Transfer pork chops and clams to a deep platter, and pour broth over top. Serve immediately.

Cook’s Notes Serve with crusty bread, which is perfect for sopping up the flavorful broth.

Cook’s Notes

Serve with crusty bread, which is perfect for sopping up the flavorful broth.

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All Reviews for Pork Chops and Clams in Garlic Broth

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Chops and Clams in Garlic Broth

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest