Pork Chops With Clams Food

PORK CHOPS WITH GLAZE

Steps:

• In a small bowl, mix the first seven ingredients. Pour 3/4 cup marinade into a large bowl. Add pork chops; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in bowl. Lightly grease the grill rack. , Grill pork, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-6 minutes on each side; brush generously with remaining marinade during the last 3 minutes. Let stand 5 minutes before serving.

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.

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.

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 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 WITH CLAMS (LOMBO DE PORCO COM AMEIJOAS)

Steps:

• Blitz the peppers with the garlic and salt, pour the oil in slowly and continue blending till all is a smooth paste.
• Put pork in a non metallic bowl. Mix the garlic into the red pepper paste and add the wine,and coriander stir well then pour over the pork.
• Marinate overnight in the fridge.
• Remove the pork from the sauce with a slotted spoon, set the sauce to one side.
• Heat the bacon fat in a pot and fry the pork till browned all over, remove pork from the pot.
• Cook the onion in the bacon fat till just soft, but, not browned.
• Return the pork to the pot, add the reserved marinade, and, bring to a simmer. Cover with a lid and cook gently for 1 hour.
• Add the clams, cover and cook for 10 minutes.
• Remove any clams that do not open.
• Serve with fries or fresh crusty bread.

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.

PORTUGUESE PORK AND CLAMS

Steps:

• To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay leaves, and cumin in a nonporous glass dish or bowl. Mix together. Add pork and toss to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours.
• Heat oil in a large skillet over medium heat. Add onion and saute until soft. Remove pork from dish or bowl (reserving marinade) and add to skillet; brown quickly, then add potato cubes, reserved marinade, beans, cayenne pepper and clams or mussels. Cook until open, about 7 minutes. Garnish with parsley and serve hot.