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Way back before yours truly was even born, there sat a little gourmet shop in Manhattan, The Silver Palate, where people went crazy for a dish called Chicken Marbella. We’re talking viral-before-the-interwebs nuts, as in people were sharing Xerox copies (maybe you even have no idea what those are?), mailing the recipe to friends, begging their local paper to print it—anything to make this killer marinated chicken with dried fruit and a tangy-sweet sauce.
When the Silver Palate Cookbook came out in 1982, everyone (more than 2 million to date!) bought a copy, in large part to recreate that recipe, and it still stands the test of time almost forty years later. We made a grilled pork chop with a faster sauce inspired by the original that you can put on any protein you like!
Reprinted from Cravings: All Together. Copyright © 2021 by Christine Diane Teigen. Photographs copyright © 2021 by Alex Lau. Published by Clarkson Potter, an imprint of Random House.
2 bone-in, center-cut pork loin chops (about 1½ pounds total, about 1 inch thick)
4 tablespoons olive oil
3 tablespoons thinly sliced garlic
6 fresh thyme sprigs, plus a pinch of thyme leaves, for garnish
1½ teaspoons Kosher salt
¾ teaspoon freshly ground black pepper
10 dried apricots, halved
1 cup low-sodium chicken broth, plus more as needed
½ cup dry white wine
6 pitted prunes
¼ cup pitted green olives, such as
Castelvetranos, halved
2 tablespoons capers, drained
2 tablespoons light brown sugar
1½ teaspoons red wine vinegar
¼ teaspoon red pepper flakes
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