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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Recipe Information
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
- to taste salt
- to taste black pepper
Instructions
Season both sides of the pork chops with salt, pepper, and paprika. Set aside for 5 minutes to absorb the seasoning.
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.
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.
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.
Stir in the chicken broth and red pepper flakes. Bring the mixture to a gentle simmer.
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.
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.
Sprinkle the dish with freshly chopped parsley and squeeze juice from a few lemon wedges over the top for brightness.
Serve immediately, family-style, with the pork chops, clams, and broth spooned onto plates. Offer additional lemon wedges on the side.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 34.1 mg | 189% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
