There are so many unique ways to utilize the cultured foods we make. Going beyond the bottled fizzy drink, kombucha can be a salad dressing base, a culture starter, or a marinade with its acidic tang. And pork is the perfect meat for such a marinade.
This rich and elegant dish is not only grain-free, but adds a second cultured element in the cultured cream sauce. With a hint of garlic, tarragon, and mustard, this dish looks surprisingly quick and simple to make once you pull it from its kombucha marinade.
Kombucha-Marinated Pork Cutlets with Cultured Cream Sauce
- 4 to 6 boneless thin center-cut pork chops
- 1 cup kombucha
- 1 clove garlic, minced
- 1 teaspoon dried tarragon, optional
- 1/2 teaspoon sea salt
- 1 egg, beaten
- 1 to 1-1/2 cups almond flour (from soaked and dried almonds, preferably)
- 1/4 cup lard or ghee
- 1 cup crème fraîche or sour cream
- 2 tablespoons Dijon-style mustard
- Fresh chopped parsley for garnish
- Combine garlic and kombucha. Lay pork chops in a single layer in a 9×13-inch covered baking dish. Pour kombucha over chops, turning them to make sure all surfaces are covered. Refrigerate at least 4 hours up to 24 hours. Remove from marinade and pat dry.
- In a shallow container, beat egg. Place almond flour into a second shallow container. Put ghee or lard into a large skillet and turn heat on low.
- While fat is melting place pork chops, one at a time, into a plastic bag or between two pieces of parchment paper. With a meat mallet, pound chops into 1/4-inch thick cutlets. Dip into egg, then coat with almond flour. Increase heat under skillet.
- Place cutlets in the hot fat and brown on each side, about 3 to 4 minutes per side. Remove to a platter. Pour crème fraîche or sour cream into skillet. Whisk in mustard. Stir to incorporate all of the browned bits. Heat sauce just until hot and pour over pork cutlets. Garnish with chopped parsley if desired. Makes 4 generous servings.