Braised Portuguese Pork Chops with Clams and California Raisins
By John Csukor
Add California raisins, sun-dried tomatoes and clams to wine and garlic marinated chops for ethnic flavors.
- Serving Size: 1 pork chop
- 2 cups white wine
- 3 tablespoons minced garlic (about 6 medium cloves)
- 1 teaspoon paprika
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Salt; to taste
- Freshly ground black pepper; to taste
- 8 bone-in pork chops (4 ounces each), 1-inch thick
- 2 tablespoons olive oil
- 4 piece sun-dried tomato, soaked in warm water and minced
- 1 cup minced onion
- 2 cups California raisins
- 1/4 cup chopped fresh parsley
- 3/4 pound fresh clams in shell, such as Long Island Littleneck or any small clams
Prepare 4 to 5 hours ahead.
Combine ingredients in dish large enough to hold pork chops. Add chops and marinate 4 to 5 hours. Remove chops and strain marinade into a clean pan and set aside. In large straight-sided pan, heat olive oil until smoking, over medium-high heat; sear pork chops until golden brown on both sides. Add reserved marinade and heat to simmer. Continue to simmer until meat reaches internal temperature of 130°F to 140°F, and then remove chops to serving plate.
Stir sun-dried tomatoes, onion, raisins and parsley into liquid remaining in same pan. Add clams and simmer on low for 6 to 8 minutes, discarding any clams that do not open.
To serve, divide and ladle mixture over chops, distributing clams evenly around the meat.
Nutrition Facts Per Serving
Calories 610 (49% from fat); Total Fat 33g (sat 11g, mono 15g, poly 3g, trans 0g ); Cholesterol 110mg; Protein 32g; Carbohydrate 36g; (Dietary Fiber 3g; Sugars 29g; ); Iron 9mg; Sodium 120mg; Calcium 84mg; Potassium 886mg
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