Recipe

Kumquat Pork Chops

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Kumquat Pork Chops

Pork chops served with a kumquat sauce and a side of courgette ribbons and roasted baby potatoes.




Ingredients to serve 2

  • 2 x pork chops
  • 50g x kumquats – slice thinly, discard seeds
  • 3g x thyme
  • 300g x baby potatoes – cut in half
  • ½ cup x water (for the sauce)
  • ½ sachet x honey
  • 2 x courgettes
  • 30ml x white wine
  • olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 4 x pork chops
  • 100g x kumquats – slice thinly, discard seeds
  • 5g x thyme
  • 600g x baby potatoes – cut in half
  • 1 cup x water (for the sauce)
  • 1 sachet x honey
  • 4 x courgettes
  • 60ml x white wine
  • olive oil (from your pantry)
  • butter (from your pantry)
  • salt & black pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Baby potatoes: Place the baby potatoes on a baking tray lined with tin foil. Cover with a drizzle of olive oil, salt and pepper and roast in the oven for 30 minutes, until golden and cooked through.

Step 3

Courgettes: Cut the ends off the courgettes and shave lengthwise into thin ribbons (2-3mm) using a potato peeler. Place a frying pan on a medium-high heat and add a knob of butter. Place the courgette ribbons in the pan and sauté for 30 seconds until slightly softened. Remove from the pan and set aside. Season lightly with salt and pepper.

Step 4

Pork chops: Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of each chop to prevent it from curling up in the pan. Then season the chop on both sides with salt and pepper and rub with olive oil. Put a dry frying pan on high heat. When the pan is hot (but not smoking), place chops in the pan and sear for 4 minutes on one side and 3 minutes on the other side. Then hold the pork chop on its fat edge (using tongs or 2 spoons) to crisp it up – about a minute. Set aside and cover with tin foil to keep warm.

Step 5

Kumquat sauce: Add the kumquat slices to the same pan you used for the pork chops. Add the thyme and cook for 2 minutes. Add the white wine and cook until the wine evaporates, about 30 seconds to a minute. Then add the honey and water (see quantities above) and let that simmer on a medium heat for 5 minutes until the sauce reduced by about ¾.

Step 6

Serve the pork chops topped with the kumquat sauce. Add a side of courgette ribbons and the roasted baby potatoes.