Recipes Ingredients Meat & Poultry Pork Recipes Pork Chops and Clams in Garlic Broth Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 In this hearty variation on a common Portuguese stew, thick-cut pork chops mingle with briny clams in a white-wine broth. 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 ¼-inch dice (about 1 cup) 1 medium onion, halved crosswise and thinly sliced (about 1 ½ cups) 6 garlic cloves, thinly sliced (about ¼ cup) 2 bay leaves 1 ¼ teaspoons sweet paprika ¼ teaspoon red-pepper flakes ¾ cup dry white wine ¾ 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. Rate it Print