When you think of American fare, there's no limit to what kind of culinary delights you'll come up with. That was the thinking behind Cameron's in Worthington--to be a taste of the country. And since 1993, they have been serving up award-winning dishes like this Pork Chop & Clams recipe. A cook-driven bistro named after the local legend himself, Cameron's American Bistro is a perfect destination for any Fall family gathering. Bringing you flavors from New York to New Orleans, and San Francisco to Los Angeles and everywhere in between.
Pork Chop & Clams
Cameron’s American Bistro
For mashed potatoes:
5lb. Yukon potato, peeled
1lb. Butter
1½ qts Heavy cream
Pinch of White pepper
1. Peel and chop yukons, add to cold water and bring to boil. Cook until soft.
2. Heat butter and cream
3. Strain potatoes, put through a food mill
4. Add hot butter and cream until desired consistency
5. Season with salt and white pepper
For Pork Chop:
1 pork chop, rubbed with mustard, paprika, fennel seed
1 tsp Minced garlic
1 Tbsp Onion, sliced
5 Cherry tomatoes, halved
Pinch of Chili flake
5 Littleneck clams
3 Tbsp White wine
2 fl oz Chicken stock
5 Tbsp Butter
1. Rub one pork chop with equal parts mustard powder, paprika, and crushed fennel seed. Set aside.
2. Preheat oven to 400 degrees (204 Celsius).
3. Thoroughly rinse clams under cold running water. Allow to sit in a bowl of salted ice water for 10 minutes to expel any sand. Rinse again.
4. In a sauté pan, toast minced garlic, add onions, and tomato.
5. Add clams, deglaze with white wine, and let reduce by half.
6. Add chicken stock, chili flake, and cubed cold butter. Season with salt and paper to taste.
7. In a hot pan, add oil and heat until lightly smoking.
8. Set pork chop in pan, and immediately place in 400 degree oven. Let cook for 5-8 minutes, depending on desired doneness, and then flip, cooking for an additional 5-8 minutes.
9. To serve, scoop mashed potatoes on plate, place pork chop on top, and pour sauce & clams over.