Name: Grilled Pork Chops with Clams and Chorizo
Cook time: 1 1/2 hr
Total time: 1 3/4 hr
Yield: Makes 4 (main course) servings
Ingredients: 2 medium heads garlic; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 3 Turkish or 1 1/2 California bay leaves; 1 medium onion, finely chopped (1 cup); 1 medium carrot, finely chopped (1/2 cup); 1 celery rib, finely chopped (1/2 cup); 2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage finely chopped (1/3 cup); 1/2 cup drained canned diced tomatoes (from a 14 1/2-oz can); 2 tablespoons tomato paste; 3 whole cloves; 3/4 teaspoon dried hot red-pepper flakes; 1/4 teaspoon black pepper; 2/3 cup dry white wine; 1 cup reduced-sodium chicken broth (8 fl oz); 24 small hard-shelled clams such as littlenecks (less than 2 inches in diameter), shucked, reserving 2/3 cup juices; Vegetable oil for oiling grill; 4 (1-inch-thick) bone-in rib pork chops; 2 teaspoons kosher salt; 1/3 cup finely chopped fresh flat-leaf parsley; an instant-read thermometer

Clams and pork are a classic Portuguese combination. The briny sweetness of the bivalves and a tomato sauce studded with zesty chorizo bring out the richness of the chops.

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.

Recipe notes

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