This is an easy, one pot dish that is very savory.
Serves 4
3 pork chops about 1-inch thick
2 whole scallions, chopped
4 garlic cloves, sliced
1 cup chopped tomatoes
1 cup chopped celery leaves (see Note), or chopped celery
10 kumquats, halved and seeds removed
Big pinch each of dried thyme, marjoram, and rosemary
2 bay leaves
½ cup olive oil
¾ lb fingerling potatoes
Salt and hot pepper flakes to taste
Note: Neni buys celery with its leafy greens still attached, usually in the fall at her local farmer’s market. She freezes the leaves in 1-cup capacity plastic bags and uses the parsley leaves as an herb.
Photos: Megan Schlow
This dish sounds wonderful, and it looks lovely. Thanks for all the info on kumquats.