Roasted Bone-In Pork Chop with Kumquat-Cilantro Butter

and edamame fritters

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Kumquats are small citrus fruits whose name translates to "golden tangerine" in Cantonese. The more-tart-than-sweet fruit is used in myriad ways, including jams and marmalades, or eaten whole (peel and all). We combine the minced fruit with butter for a fresh, citrusy topping to a roasted pork chop. This is a unique dish that's rich in flavor, but low in calories. Sounds like a winner to us!

In Your Box (serves 2)

  • Info
    0.9 oz. Butter
  • Info
    3 fl. oz. Liquid Egg
  • 2 Green Onions
  • 2 Garlic Cloves
  • 3 Cilantro Sprigs
  • 3 oz. Kumquats
  • Info
    4⅕ oz. Frozen Edamame
  • 16 oz. Bone-in Pork Chops
  • 5 oz. Slaw Mix
  • 0.64 oz. White Rice Flour

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    673
  • Carbohydrates
    26g
  • Fat
    36g
  • Protein
    53g
  • Sodium
    326mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Small Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions on an angle. Mince garlic. Stem cilantro and mince leaves. Halve kumquats, seed, and finely mince. Rinse edamame under warm water if still frozen, then coarsely chop. Rinse pork chops, pat dry, and season with a pinch of salt and pepper.

  • 2

    Sear the Pork Chops

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add pork chops and sear 3 minutes on first side, or until golden brown. Flip and sear second side for 2 more minutes. Remove to one side of prepared baking sheet to finish cooking. Wipe pan clean and reserve for browning fritters.

  • 3

    Make the Fritter Mixture

    Add slaw mix, green onion (reserve a pinch for garnish), liquid egg, garlic, edamame, rice flour, and 1 tsp. salt to a medium mixing bowl and stir to combine.

  • 4

    Cook the Fritters

    In pan used to sear pork, heat 1 Tbsp. olive oil over medium heat. Using a ¼ cup measuring cup, scoop 3 fritters into hot pan. Flatten each scoop using the back of a spatula and cook 5 minutes, or until well browned. Flip, and cook second side 2 more minutes. Remove from pan and place on baking sheet next to pork. Repeat process with second half of fritter mixture to make 6 fritters total. Season each fritter with a pinch of salt. Transfer baking sheet to oven and roast 7-9 minutes, or until pork reaches a minimum internal temperature of 145 degrees and fritters are firm.

  • 5

    Make the Kumquat-Cilantro Butter

    While pork and fritters cook, combine softened butter, kumquats, cilantro, and a pinch of salt and pepper in a small bowl.

  • 6

    Plate the Dish

    Divide fritters between two plates. Place pork on plate and top with kumquat butter. Garnish with reserved green onion.

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