Mix the wine with the orange juice and honey in a baking dish.
Pour in the chops and marinate for at least 2 hours.
Remove the meat from the marinade, keeping the marinade. Dry the chops and set aside.
Keep four kumquats for garnish. Grind the remaining kumquats with the marinade in a food processor. Strain the puree through a sieve.
Cook the puree in a small saucepan over high heat until it forms a thick sauce, about 1 minute. Remove the saucepan from the heat.
Preheat the broiler. Season the chops with salt and pepper. Grill the chops for about 5 min on each side until cooked through. Heat the sauce, remove from the heat and whisk in the butter. Serve the chops with the sauce and garnish with kumquat slices.
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