Grilled Pork Chops with Clams and Chorizo Recipe

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Grilled Pork Chops with Clams and Chorizo
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Ingredients
19
Count
Nutrition
768
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Put oven rack in middle position and preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve chops topped with clams and sauce.
  9. Cook's note: If you aren't able to grill outdoors, chops can be grilled in a hot, lightly oiled, well-seasoned ridged grill pan over moderately high heat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 767.88 Kcal (3215 kJ)
Calories from fat 283.41 Kcal
% Daily Value*
Total Fat 31.49g 48%
Cholesterol 109.71mg 37%
Sodium 1383.08mg 58%
Potassium 861.44mg 18%
Total Carbs 11.65g 4%
Sugars 5.04g 20%
Dietary Fiber 2.84g 11%
Protein 37.06g 74%
Vitamin C 17.3mg 29%
Vitamin A 0.2mg 5%
Iron 1.8mg 10%
Calcium 120.8mg 12%
Amount Per 100 g
Calories 192.66 Kcal (807 kJ)
Calories from fat 71.11 Kcal
% Daily Value*
Total Fat 7.9g 48%
Cholesterol 27.53mg 37%
Sodium 347.01mg 58%
Potassium 216.13mg 18%
Total Carbs 2.92g 4%
Sugars 1.26g 20%
Dietary Fiber 0.71g 11%
Protein 9.3g 74%
Vitamin C 4.3mg 29%
Iron 0.5mg 10%
Calcium 30.3mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.4
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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