Pork Chops With Capers And Lemon Anchovy Sauce Recently one of my brothers was going to be in town from Boston on business and staying with us. I decided to give this Melissa Clark recipe a go as it is a favorite of my son and his girlfriend. Ok, ok, so I (as usual) altered the recipe a bit – added more garlic and cooked the whole thing on the stovetop – no oven – and this was fantastic!! Bursting with flavor and freshness with the spark of lemon, the hit of capers and anchovies, plus of course, the dreamy, creamy garlic. The capers really help this stand out. Capers are actually the flower bud of the plant, typically eaten pickled and are often found in Mediterranean dishes, adding a salty, vinegary punch to a dish. You may also see caper berries which have matured to about the size of an olive, but today we’ll be using the smaller variety. Garlicky Chicken with Lemon-Anchovy Sauce – serves 8 – adapted from Melissa Clark 3 lbs. boneless, skinless chicken thighs (about 8 thighs) Salt Freshly ground black pepper 12 garlic cloves, smashed and peeled 1/2 cup (scant) extra-virgin olive oil 11 anchovy fillets 4 Tbs. drained capers, patted dry 2 large pinches of chile flakes 11/2 lemons, cut in halves Fresh chopped chives, for serving Trim all fat from the thighs, wash and pat dry with a paper towel. Season the chicken thighs with salt and pepper and let rest while you prepare the anchovy-garlic oil. Mince two of the garlic cloves and set aside for later. In a large skillet over medium heat, add the oil. When the oil is hot, add the 10 smashed whole garlic cloves, the anchovies, capers and chile flakes. Let cook, stirring with a wooden spoon to break up the anchovies, until the anchovies dissolve, about 3 minutes. Raise heat to medium-high. Add the chicken thighs and cook until nicely browned on one side, 5 to 7 minutes. Lower the heat to medium, flip the thighs, cover and cook another 7 to 12 minutes, until the chicken is cooked through. When chicken is done, transfer thighs to a plate. Place skillet back on the heat and add minced garlic and the juice of one whole lemon. Cook for about 30 seconds, scraping up the browned bits on the bottom of the pan. Return chicken to the pan and cook it in the sauce for another 30 seconds. Transfer everything to a serving platter. Squeeze the remaining lemon half over the chicken and garnish with chopped chives. Serve with crusty bread or rice, your favorite vegetable and of course, LOVE! This does take a little longer than my usual weeknight dinners, particularly because I like to trim ALL the fat from the thighs, but it is absolutely worth it. You’ll be happy! For more recipes like this, you can visit my website: LOVE- the secret ingredient. Leave a Reply Cancel ReplyYou must be logged in to post a comment.