Ingredients

• 2 cups orange juice
• 2 cups water
• 4 teaspoons salt
• 4 teaspoons lime juice
• 4 thick pork chops (at least ¾ inch thick)
• 2 teaspoons white seasoning
• 3 teaspoons olive oil, divided
• 2 onions, peeled and thinly sliced
• 8 ounces sliced mushrooms
• 1 teaspoon paprika
• 1 teaspoon oregano
• 1 teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• 2 15 ounce can diced tomatoes
• 2 cloves garlic, minced
• 2 tablespoons flour
• 1 ½ cups dry white wine
• 2 cans of chopped clams
• 16 small clams in shell, scrubbed
• ¼ cup chopped fresh parsley

Directions

In large plastic bag, combine orange juice, limejuice and salt. Blend well and add the chops. Marinate for at least 4 hours or overnight, turning at least once.

Preheat oven to 350^o F. Drain pork and pat completely dry. Heat 1 tablespoon of olive oil in a large skillet. Add pork chops and brown on both sides. Remove to a cooking sheet and place into oven for 12-15 minutes.

Add additional tablespoon of oil to the pan. Sauté the onions and mushrooms for 3-5 minutes. Add additional oil as necessary. Add the paprika, oregano, salt, pepper, red pepper flakes, tomatoes and garlic. Sauté for another 3-5 minutes. Add the flour and stir to mix for 1 minute.

Add the wine and simmer for 5 minutes. Add the clams and clam juice; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Remove the chops from the oven and stir in reserved pork juices.

To serve, add cooked rice to plates, top with one chop and place 3-4 four clams on each plate. Spoon the tomato and clam sauce over the chop and sprinkle with parsley.