Seared Pork Chops with Kumquat & Chocolate Topping

...served with Cultured Kumquat Cocktail (click HERE for the recipe of this soul satisfying libation)

...served with Cultured Kumquat Cocktail (click HERE for the recipe of this soul satisfying libation)

Ingredients and Preparation:

Serves 2

1 cup brine from Fermented Kumquats
2 pork chops
1 Tablespoon lard, butter, or coconut oil for cooking
Sea Salt, to taste
Ground pepper, to taste

For the Kumquat Chocolate Topping:
Part One -

1/2 cup raw walnuts
1 Tablespoon cacao powder
1 clove garlic, peeled
1/2 teaspoon chili flakes
1/8 teaspoon sea salt
2 Tablespoons Fermented Kumquats brine

Part Two-
5 - 6 Fermented Kumquats, chopped
1 sprig fresh dill or parsley, finely chopped
1 Tablespoon extra virgin olive oil


1. Marinade the chops in Fermented Kumquat brine for 24 - 48 hours.
2. When ready to cook, remove chops from brine and pat dry with paper towel.  Discard the brine.
3. Make the Kumquat Chocolate Topping (Part One) by placing the ingredients in a food processor to mortar & pestle and blend or mash into a rough paste. Set aside.
Then make Part Two by mixing the chopped kumquats and fresh herb together. Set aside.
3. Heat a cast-iron on high heat, add in oil, and place the chops into the pan.  Lightly season with salt & pepper.
4. Allow the chops to cook on one side for about 2 minutes, then turn them over, and season the flipped side. Lower the heat to medium.
5. Cover the pan and cook for another 8 - 10 minutes or until the internal temperature reaches 155 degrees F.
6. Place the seared pork chops on two separate plates and top each with a portion of the Kumquat Chocolate Topping.

Make a paste with the walnuts, cacao powder, garlic, etc.                                       Sear the chops in a hot cast-iron pan...

Make a paste with the walnuts, cacao powder, garlic, etc.                                       Sear the chops in a hot cast-iron pan...