Roasted Bone-In Pork Chop with Kumquat-Cilantro Butter

Ingredients

• 1 oz Butter
• 3 oz Liquid Egg
• 2 Green Onions
• 2 Garlic Cloves
• 3 Cilantro Sprigs
• 4 Kumquats
• 4 oz Frozen Edamame
• 2 Bone-in Pork Chops
• 5 oz Slaw Mix
• 2 Tbsp. White Rice Flour
• Olive Oil
• Salt Pepper
• Trim and thinly slice green onions on an angle.
• 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.

Instructions

1. 1

   Mince kumquats as finely as: possible. When you think you’ve minced them enough, mince them a few moments more. The finer they are chopped, the more flavor will be extracted from Dade County, Florida claims to be the “Kumquat Capitol of the World,” and holds a Kumquat Festival every year to celebrate this scintillating citrus.

2. 2

   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.

3. 3

   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 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.

4. 4

   Sear the Pork Chops: medium-high heat. Add pork chops and sear 3 min- utes on first side, or until golden brown. Flip and sear second side for 2 more minutes. Remove to one side clean and reserve for browning fritters.

5. 5

   Make the Kumquat-Cilantro Butter: While pork and fritters cook, combine softened butter, kumquats, cilantro, and a pinch of salt and

6. 6

   Add slaw mix, green onion (reserve a pinch for: garnish), liquid egg, garlic, edamame, rice flour,

7. 7

   Plate the Dish: Divide fritters between two plates. Place pork on plate and top with kumquat butter. Garnish with reserved green onion. used twice in the recipe, both in the fritters and as garnish. • The fritter mixture will be fairly loose. Before adding to pan, make sure to stir thoroughly so egg and rice flour are distributed. • Flip fritters very carefully so they don’t break apart. If any little pieces fall off, stick them back in place before finishing the recipe before you start–we promise it will be time • Set butter on counter to • Separation is natural when shipping liquid eggs. Shake well before using.

8. 8

   Mince garlic. Stem cilantro and mince leaves. Halve