Grilled Pork Chops With Clams And Chorizo Recipes

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SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS



Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
1 pound fresh green beans, trimmed, available ready-prepped in sacks at many markets
1 lemon
Marcona almonds or sliced almonds toasted in butter, your choice
Cheesy Rice, recipe follows, optional
Crusty bread, to pass at table
2 tablespoons butter
1 1/2 cups white rice
3 cups chicken stock
Handful flat-leaf parsley, finely chopped
1 cup grated Manchego cheese
Salt and pepper

Steps:

  • Preheat oven to 375 degrees F.
  • Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
  • While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
  • Bring 1 to 2 inches of water to a boil in another skillet with a lid.
  • Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
  • Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
  • Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
  • Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
  • Yield: 4 servings
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Ease of preparation: easy

BROTHY CLAMS AND CHORIZO



Brothy Clams and Chorizo image

Provided by Kelsey Nixon

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1/2 pound Spanish chorizo sausage, diced
1 large fennel bulb, diced
1 large Spanish onion, diced
4 cloves garlic, grated or minced
1 teaspoon pimenton (smoked Spanish paprika)
Pinch crushed red pepper
2 cups clam juice
1 cup dry white wine
3 dozen littleneck clams, scrubbed clean
4 tablespoons fresh parsley leaves, roughly chopped
2 tablespoons (1/4 stick) unsalted butter
1 lemon, zested and juiced
Loaf crusty bread, for serving

Steps:

  • In a large high-sided saute pan with a lid, heat the olive oil over medium-high heat. Add the chorizo, cooking until it has let off some of its fat and the oil is colored by its spices, 3 to 5 minutes.
  • Add the fennel and onions and cook until softened and fragrant, about 4 minutes. Next, add the garlic, pimenton and crushed red pepper and cook for 1 additional minute. Add the clam juice and white wine and bring the mixture to a boil. Add the clams into the broth. Cover and cook until the clams open up, 5 to 6 minutes. Discard any clams that don't open up.
  • After the clams have opened, add the parsley, butter, lemon zest and juice. Plate the clams with plenty of the liquid and serve with a piece of crusty bread to sop up all the delicious broth!

CHORIZO STEAMED CLAMS



Chorizo Steamed Clams image

I have always just called these chorizo steamed clams, 'Spanish Clams,' since it seems like there's some variation of this on every Spanish restaurant menu I've ever seen. Sometimes they use beer, or white wine, or sherry; and many varieties of clams can be used. But the common denominator is the spicy, Spanish-style chorizo. I like to serve steamed clams with grilled bread.

Provided by Chef John

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ cup finely diced onions
3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
4 cloves garlic, minced
1 ½ cups white wine
3 pounds littleneck clams, scrubbed and rinsed
⅓ cup chopped Italian parsley
2 tablespoons butter

Steps:

  • Place large pot over medium heat; add olive oil. Stir in diced onion; cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo; cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
  • Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
  • When clams have opened, remove pot from heat. Stir in butter and parsley; allow butter to melt. Serve clams in heated bowls with lots of the liquid.

Nutrition Facts : Calories 986.3 calories, Carbohydrate 29.4 g, Cholesterol 291.8 mg, Fat 37.2 g, Fiber 1.1 g, Protein 94.3 g, SaturatedFat 13.3 g, Sodium 853.4 mg, Sugar 3.6 g

BEST DAMN GRILLED PORK CHOPS



Best Damn Grilled Pork Chops image

Thick, juicy, bone-in pork chops, expertly seasoned and grilled to absolute perfection. With a dry rub that provides the most delicious BBQ sweet and savory flavors.

Provided by RecipeTeacher

Categories     Dinner

Time 15m

Number Of Ingredients 9

2 bone-in pork chops, thick cut (1-2″ thick)
1/4 cup brown sugar
2 tablespoons paprika
2.5 teaspoons kosher salt
2 teaspoons ground black pepper
2 teaspoons ground mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil

Steps:

  • Preheat grill with cover closed to medium/high heat for at least 10 minutes. Make sure grates are seasoned (coated generously with oil - see notes below)
  • Pat pork chops dry and coat with vegetable oil.
  • Mix all dry ingredients and apply to both sides and edges of pork chops
  • Place pork chops on grill and leave alone for 5-7 minutes, or until they release from the grill grate with little effort. Use tongs and turn pork chops 1/4 turn to create cross grill marks. Continue grilling for 2-3 more minutes.
  • Flip pork chops and grill 2nd side for 2-3 minutes, just to sear, and internal temperature of 145°(F)
  • Remove pork chops from grill and let rest on a plate for 2-3 minutes before carving.

JUICY GRILLED PORK CHOPS RECIPE



Juicy Grilled Pork Chops Recipe image

How to make Grilled Pork Chops that are always juicy on the inside with a perfectly seasoned crust. This is the best way to grill pork chops. Brush with BBQ sauce to serve if desired.

Provided by Natalya Drozhzhin

Categories     Easy

Time 20m

Number Of Ingredients 6

2 lb bone-in pork chops (preferably thicker cut)
3 tbsp olive oil
3 garlic cloves (minced)
2 tbsp lemon juice
1 tsp black pepper
1 tbsp kosher salt (adjust to taste)

Steps:

  • Pat the pork chops dry with a paper towel.
  • In a separate bowl, combine the olive oil, lemon juice, garlic, salt, and black pepper to create the marinade.
  • Rub the marinade evenly all over the sides of the pork chops and place them in a bowl covered with plastic wrap. Allow them to marinate for at least an hour in the refrigerator.
  • Grill the pork chops on high for about 5 minutes on each side (the cooking time will depend on the thickness of the pork chops). They are fully cooked when the internal temperature reaches 145°F on an instant-read thermometer.*
  • Allow the pork chops to rest for 10 minutes before serving them, bringing them to 145°F.

Nutrition Facts : Calories 388 kcal, Carbohydrate 2 g, Protein 35 g, Fat 26 g, SaturatedFat 7 g, TransFat 0.2 g, Cholesterol 117 mg, Sodium 1838 mg, Fiber 0.2 g, Sugar 0.2 g, UnsaturatedFat 17 g, ServingSize 1 serving

CHORIZO STUFFED PORK CHOPS



Chorizo Stuffed Pork Chops image

Make and share this Chorizo Stuffed Pork Chops recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
8 ounces fresh chorizo sausage, casings removed
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 teaspoons minced garlic
2 corn muffins, crumbled
4 bone in pork rib chops, pocket cut in side (1 1/4 inch thick)
3 slices bacon, cut into 1/4 inch strips
1 large onion, sliced
2 tablespoons water
3 teaspoons minced garlic
2 tablespoons all-purpose flour
1 (14 ounce) can low sodium chicken broth
2 teaspoons cajun seasoning
2 tablespoons minced flat leaf parsley

Steps:

  • Preheat oven to 400°F
  • In large skillet, heat oil over medium heat. Cook chorizo 3 - 4 minutes. Add onion, bell pepper, and celery, saute 5 minutes. Season with salt and pepper. Stir in garlic and crumbled corn muffins. Cook 1 to 2 minutes; set aside.
  • When cool stuff 1/2 cup stuffing into pockets of pork chops. Close with toothpick. Set aside.
  • In large skillet fry bacon until browned, transfer to paper towels. Add pork chops to skillet; cook over medium-high heat 3 minutes. Turn and cook additional 3 minutes. Transfer to baking sheet. Roast chops 6 - 8 minutes.
  • Meanwhile discard all but 2 tablespoons dripping in skillet. Add onions, water and garlic to skillet; saute 2 - 3 minutes. Stir flour into skillet; cook 3 - 4 minutes. Pour chicken broth and Cajun seasoning into skillet and cook, stirring until thickened.
  • To serve: spoon half onion mixture onto serving platter. Place pork chops on onions; spoon remaining onions over chops. Sprinkle reserved bacon and parsley over. Serve immediately.

Nutrition Facts : Calories 1321.4, Fat 81.4, SaturatedFat 20.9, Cholesterol 325.7, Sodium 1256.1, Carbohydrate 29.2, Fiber 2.6, Sugar 5.4, Protein 111.7

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