Pork Chops and Clams in Garlic Broth
Serve with crusty bread, which is perfect for sopping up the flavorful broth.
- 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
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.