Pork, Portuguese w Clams Serves 4

Marinade: Combine wine, garlic, paprika, cloves and bay leaves, and s&p.

Add chops and marinate, covered and chilled 4-5 hours. Remove meat, strain marinade into a saucepan and reserve. Pat chops dry. In large skillet heat the oil over moderately high heat until it is just smoking. Add pork chops and brown well on both sides. Add marinade and bring to simmer. Simmer until chops reach 140 degrees, 10 min. Transfer to platter and keep warm. Add tomato, onion, raisins and parsley to pan. Add clams, cover and simmer until opened, 6-8 min. Discard any clams that do not open. Season. Serve chops topped w clams and sauce.

Wine, White 2c
Garlic 3T minced
Paprika 1 tsp
Cloves 0.5 tsp ground
Bay Leaves 2
Pork 4 bone-in chops, 1″ thick
Olive Oil 2T
Tomatoes, Sun-dried 4 pieces, soaked and minced
Onion 1c minced
Raisins 2c
Parsley 0.25c chopped
Clams 1.5 lb small