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Gluten Free

Seared Pork with Kumquat Glaze

Sugar Snap Pea Salsa with Roasted Potatoes

Cooking time

25 minutes




730 /serving

Kumquats may look like tiny golden oranges, but sink your teeth into one of the fresh fruit and you’ll notice they are quite a bit more tart than their sweeter cousins. When cooked with honey and rice vinegar, they create a rich glaze for tonight’s seared pork chops served alongside roasted spiced potatoes. A vibrant green salsa of sugar snap peas, thinly sliced radishes and fresh cilantro completes a meal to brighten even the coldest of winter days.

We will send you:

  • 300g Pork chops
  • 450g Potatoes
  • 60g Radishes
  • 1 Bunch of cilantro
  • 170g Sugar snap peas (or snow peas)
  • 80g Kumquats
  • 15ml Rice vinegar
  • 14g Honey
  • 12.75g Kumquat-glazed pork spice blend (mustard powder, paprika, brown sugar, ground coriander, kosher salt)

  • You will need:

    Sheet pan
    1(2) tbsp Butter
    Salt & pepper
    Parchment paper
    Large pan
    Total Fat
    34 g
    Saturated Fat
    9 g
    570 mg
    Total Carbs
    65 g
    19 g
    43 g
    11 g
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    Roast the potatoes
    Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. On a lined sheet pan, toss the potatoes with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm spot.
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    Mise en place
    While the potatoes cook, thinly slice the kumquats into rounds. Small dice the radishes. Snap off and discard the stem ends of the sugar snap peas; pull off and discard the tough string that runs the length of each pod; cut the sugar snap peas into bite-sized pieces. Roughly chop the cilantro leaves and stems.
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    Cook the pork
    In a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Add the pork chops to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pan and set aside in a warm spot.
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    Make the kumquat glaze
    In the same pan, heat a drizzle of oil on medium-high. Add the kumquats, ½ the honey, ½ the vinegar and ½ a cup of water (double for 4 portions); season with S&P. Cook, scraping the browned bits (or fond) from the bottom of the pan, 3 to 5 minutes, until the kumquats have softened and the liquid has thickened. Whisk in 1 tbsp of butter (double for 4 portions); season with S&P to taste. Set aside.
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    Make the salsa
    While the kumquat glaze cooks, in a bowl, combine the snap peas, radishes (drain before adding), ½ the cilantro, remaining honey, remaining vinegar and 2 tbsp oil (double for 4 portions); season with the remaining spice blend and S&P to taste.
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    Plate your dish
    Divide the roasted potatoes and finished pork between your plates. Top the pork with the glaze. Garnish with the remaining cilantro. Serve the snap pea salsa on the side. Bon appétit!

    Health Canada recommends cooking pork to a minimum internal temperature of 71°C.