Roasted Bone-In Pork Chop with Kumquat-Cilantro Butter
and edamame fritters
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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!
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.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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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