Pork Chops With Clams Recipes

PORTUGUESE PORK WITH CLAMS | PORCO ALENTEJANA

Steps:

• In a medium bowl, toss the pork chunks with the red pepper paste. Add the wine and toss again. Cover with plastic wrap and refrigerate for at least 24 hours or up to 36 hours.
• Position a rack in the middle of the oven and crank up the heat to 400°F (200°C).
• In a colander set over a large bowl, drain the pork, reserving the marinade. Pat the pork dry with paper towels.
• In a large pot over medium-high heat, warm 3 tablespoons olive oil. Working in batches, add the pork and cook, stirring occasionally, until browned on all sides, 5 to 7 minutes. Add more oil in between batches, if needed. Transfer the pieces to a plate using a slotted spoon. If the bottom of the pot develops a dark coating, tip in some water in between batches and scrape it up.
• Lower the heat to medium, add the onion, and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
• Pour in the reserved marinade, return the pork to the pot, and cook, covered, over low heat until the meat is tender, 1 to 1 1/2 hours. If it looks as if the liquid will burble away, spoon in a bit of water.
• Meanwhile, in a large bowl, toss the potato cubes with the remaining 3 tablespoons oil, season lightly with salt and with plenty of pepper, and scatter in one layer on a rimmed foil-lined baking sheet. Roast, flipping them once or twice, until golden brown, about 45 minutes.
• Discard any clams that feel heavy (which means they're full of sand), have broken shells, or don't close when tapped.
• Raise the heat under the pork to high, stir in the clams, cover, and cook until they open, 7 to 10 minutes. Toss out any that refuse to pop open. Taste the broth and season with salt and pepper if needed.
• To serve, remove half the clams from their shells, and return them to the pot. Toss out the shells. Line the bottom of the serving bowls with the potato cubes, top with the pork and clams and broth, and sprinkle with the cilantro. Have a large bowl at the ready for the shells.

PORK WITH CLAMS

Steps:

• Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.
• In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.
• Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, and cook over high heat until all clams have opened, about 5 minutes, then cook for another minute.
• Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!
• Serve the pork, the clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.

PORK WITH CLAMS

Steps:

• Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours.
• Cut the meat into 1 to 2-inch cubes.
• Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open.
• Serve at once.

PORK CHOPS WITH SAUTEED PLUMS

Steps:

• Sprinkle pork chops with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown pork chops in oil; set chops aside. , Reserve 1 tablespoon drippings; saute plums and onion for 4-6 minutes or until plums begin to brown. Stir in the water, thyme and remaining salt. Return pork chops to pan. Reduce heat; cover and simmer for 13-16 minutes or until a thermometer reads 160°.

PORK CHOPS WITH CLAMS

Steps:

• Place the clams into a large bowl with water and salt for a couple of hours, so all the sand can be removed.
• Season your chops with salt and pepper to your own taste, and fry them in a pan, making sure oil is nice and hot.( when ready set aside in a casserole).
• Meanwhile peel onion, garlic and tomatoes. Slice the onion and tomatoes, and chop the garlic very finely.
• In a large skillet pour in the olive oil and add in garlic, once oil is heated add in the onion and stir till it starts turning a golden colour, at this stage add in the wine, tomato paste,tomatoes, bay leaf, and chopped parsley or cilantra ( what ever you like the best). Keep stirring everything, season with salt to your own taste and add in pepper flakes.
• Meanwhile drain will your clams pass them through running water to make
• sure all sand has been removed.
• Place clams into tomatoes mixture, and when they are all open, pour over
• the chops that are already in a casserole dish.
• Sprinkle a little more parsley or cilantro over top for garnish, serve with what ever meet your fancy.

PORK CHOPS WITH CLAMS

Steps:

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

PORK CHOPS AND CLAMS IN GARLIC BROTH

Steps:

• 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.

GRILLED PORK CHOPS WITH CLAMS AND CHORIZO

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Cut 1/4 inch off tops of garlic heads and put heads, cut sides up, on a sheet of foil. Drizzle with 1 tablespoon olive oil and wrap tightly in foil, then roast in oven until garlic is soft when pierced with tip of a knife, about 45 minutes.
• While garlic roasts, heat remaining 1/4 cup olive oil in a 3- to 4-quart heavy pot over moderately high heat until hot but not smoking. Add bay leaves and cook, stirring, until leaves begin to brown, about 10 seconds. Reduce heat to moderate, then add onion, carrot, celery, and chorizo and cook, stirring occasionally, 2 minutes. Add tomatoes, tomato paste, cloves, red-pepper flakes, and black pepper and cook, stirring occasionally, until vegetables are softened, 6 to 8 minutes. Add wine and bring to a boil, then add broth and reserved clam juice. Simmer, uncovered, until reduced to about 2 cups, about 15 minutes.
• While tomato sauce simmers, squeeze pulp from garlic cloves and force through a medium-mesh sieve into a bowl using a rubber spatula, discarding solids. Whisk purée into tomato sauce. Discard bay leaves and cloves, then keep sauce warm while grilling chops.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above grill rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Pat pork chops dry and sprinkle on both sides with salt. Grill pork chops on lightly oiled grill rack, covered only if using a gas grill, turning over once, until thermometer inserted 2 inches into center of a chop (do not touch bone) registers 145°F, 12 to 14 minutes total. Transfer chops to a plate and keep warm, loosely covered with foil.
• Add clams to sauce and cook just until clams plump and edges begin to curl, 30 to 45 seconds. Stir parsley into sauce along with any meat juices accumulated on plate.
• Serve chops topped with clams and sauce.

PORK AND CLAMS

Steps:

• In a small food processor, combine garlic, salt, pepper flakes and paprika. Process until smooth. Add 1/2 cup of the oil and process until smooth. In a glass mixing bowl, toss the meat with the pureed mixture. Cover with plastic wrap and place in the refrigerator, to marinate at least 8 hours, overnight if possible. In a cataplana (or a large saute pan with a lid), over medium heat, add the remaining 1/2 cup of oil. When the oil is hot, add the onions. Season with salt. Saute for 2 minutes. Add the pork and saute for 4 minutes. Add the wine and bring to a simmer. Add the clams, and season with salt. Cover and cook for 15 to 20 minutes, shaking the pan occasionally. Remove from the heat and leave covered for 5 minutes. Remove any shells that do not open. Stir in the parsley. Serve in individual serving bowls with crusty bread.