Pork Chops with Clams
Elevate your dinner table with the irresistible flavors of Pork Chops with Clams, a luxurious surf-and-turf dish perfect for impressing family or guests. This Mediterranean-inspired recipe marries tender, golden-seared bone-in pork chops with briny, succulent clams, all simmered together in a fragrant broth of dry white wine, chicken stock, garlic, and a touch of red pepper heat. Fresh parsley and a squeeze of lemon brighten every bite, while the juices of the clams enrich the broth, creating a deeply savory sauce that’s perfect for mopping up with crusty bread. With a prep time of just 15 minutes and a stunning presentation served family-style, this one-pot masterpiece is ideal for a special occasion or an elevated weeknight meal. Explore the delightful harmony of land and sea flavors in every bite!
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Ingredients
- 4 pieces bone-in pork chops
- 2 pounds clams, cleaned and purged
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 1 cup dry white wine
- 1 cup chicken broth
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh parsley, chopped
- 1 whole lemon, cut into wedges
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Season both sides of the pork chops with salt, pepper, and paprika. Set aside for 5 minutes to absorb the seasoning.
Step 2
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add pork chops and sear for 3-4 minutes per side, until golden brown. Remove and set aside on a plate.
Step 3
Lower the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and diced onion. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Step 4
Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half, about 3-4 minutes.
Step 5
Stir in the chicken broth and red pepper flakes. Bring the mixture to a gentle simmer.
Step 6
Return the seared pork chops to the skillet, along with any juices collected on the plate. Cover and simmer for 8-10 minutes, flipping the chops halfway through.
Step 7
Nestle the cleaned and purged clams around the pork chops in the skillet. Cover and cook for an additional 5-7 minutes, or until the clams have opened. Discard any clams that fail to open.
Step 8
Sprinkle the dish with freshly chopped parsley and squeeze juice from a few lemon wedges over the top for brightness.
Step 9
Serve immediately, family-style, with the pork chops, clams, and broth spooned onto plates. Offer additional lemon wedges on the side.
Nutrition Facts
| Serving size | (2455.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3391.9 |
| Total Fat 186.7g | 0% |
| Saturated Fat 61.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 914.4mg | 0% |
| Sodium 3951.9mg | 0% |
| Total Carbohydrate 52.2g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 8.9g | |
| Protein 316.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1165.3mg | 0% |
| Iron 139.1mg | 0% |
| Potassium 5292.2mg | 0% |
Source of Calories