Pork Chops with Kumquats

960_GKES_freshThis is an easy, one pot dish that is very savory.

Serves 4

porkchops_plated_vert3 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

  • Combine all of the ingredients in a large Dutch oven. Place in a cold oven and set the heat for 300F. Cook for 2 ½ hours until the pork chops are very tender.
  • Check after 1 hour to be sure the dish isn’t getting dry. If it is, add 1/2 cup water.

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

 

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