To cold to grill? Try these pan-seared pork chops, topped with a kumquat butter that you will find 100 uses for.
1 ½ Tbsp softened Central Market Unsalted Butter
4 de-seeded kumquats with rinds, minced
1 tsp orange zest
1 tsp lemon zest
1 tsp minced fresh ginger
Salt & pepper, to taste
Fresh mint leaves, minced
2 bone in pork chops
Combine all ingredients in a small bowl and mix thoroughly, ensuring that the fruit and seasonings are all incorporated into the butter. Form a log with the butter and roll it tightly in plastic wrap. Refrigerate until ready to use.
1. Heat the preheat oven to 400°F.
2. Season the pork chops with salt and pepper, set aside. Heat cast iron pan or oven-safe heavy bottom skillet to medium-high heat.
3. Sear the pork chops in the hot skillet. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that’s ok. Turn down the heat if it becomes excessive.
4. Flip the chops sear for an additional 3 minutes, then transfer to the oven.
5. Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will depend on the thickness of the chops. Start checking the chops at 4 minutes and continue checking every minute or two until the chops are cooked through.
6. Transfer the cooked pork chops to a plate or cutting board and top with butter, allow to rest for at least 5 minutes.
This butter is also delicious on fish, chicken, pancakes, with scones, muffins and more!