Grilled Pork Chops With Littleneck Clams

Name: Grilled Pork Chops With Littleneck Clams
Ingredients: 4 slices double smoked bacon, cut about 3 inches long; 4 stalks green asparagus, steamed and cut into thirds; 4 stalks white asparagus, steamed and cut into thirds; 8 cloves roasted garlic; four 8-ounce pork chops; 1 teaspoon slivered garlic; 1 red bell pepper, small diced; 1 yellow bell pepper, small diced; 24 littleneck clams; 2 cup white wine; 2 tablespoon chopped parsley; olive oil, as needed; salt and pepper, to taste

David Burke|May 30, 2013 10:53 am EST

3 (2 ratings)

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My variation of surf n turf, this recipe gets fully outfitted with a grilled pork chop, Littleneck clams, and asapargus-and-bacon kebabs.

Servings

4

Ingredients

4 slices double smoked bacon, cut about 3 inches long
4 stalks green asparagus, steamed and cut into thirds
4 stalks white asparagus, steamed and cut into thirds
8 cloves roasted garlic
four 8-ounce pork chops
1 teaspoon slivered garlic
1 red bell pepper, small diced
1 yellow bell pepper, small diced
24 littleneck clams
2 cup white wine
2 tablespoon chopped parsley
olive oil, as needed
salt and pepper, to taste

Directions

Preheat the grill to medium-high.
Season the bacon with olive oil and grill about 3 minutes on each side. Set aside. Assemble four kebabs by skewering alternating 3 pieces of green and 3 pieces of white asparagus on each skewer. Place one piece of bacon and 2 roasted garlic cloves on the top.
Season the pork chops with olive oil and salt and pepper to taste. Grill for 5 minutes on each side, until the internal temperature reaches 125 degrees for medium and 155 degrees for well done.
Meanwhile, in a heavy-bottomed sauce pan, heat 4 tablespoons of olive oil and sauté the garlic and peppers. Add the clams and white wine and cover. Allow the clams to steam until they are open, about 5 minutes. Add the parsley last and season with salt and pepper to taste.
To plate, place the pork chop down on the place and top with 6 clams. Spoon the pepper pan sauce on top and garnish with a kebab that has been warmed through on the grill.