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 itskombucha marinade.
20 minutes
180 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Kombucha Starter Kit
Kombucha Starter Kit
$35.99
New to brewing your own Kombucha? No problem! Our starter kit gets you going in the right direction of making delicious kombucha right at home.
Included in the kit is our dehydrated Kombucha Starter Culture and hand-picked ingredients and equipment to help you successfully start brewing.
Making Kombucha at home is not only a great way to save money, but it also allows you to control the ingredients and make a healthier, great-tasting tea.
Equipment in the kit may appear different than pictured.
Creme Fraiche Starter Culture
Creme Fraiche Starter Culture
$12.99
Making truly rich and mild creme fraiche at home is as easy as heating up cream or half-and-half. This direct-set culture is one of our easiest and cultures on your countertop.
Sour Cream Starter Culture
Sour Cream Starter Culture
$12.99
Make delicious, fresh-tasting sour cream right on your countertop, as easily as heating up cream. This direct-set culture works with any schedule (and it makes buttermilk, too!).
INGREDIENTS:
- 4 to 6 boneless thin center-cut pork chops
- 1 cup kombucha
- 1 clove clove garlic, minced
- 1 egg
- 1-1½ cups almond flour
- 1 tsp. dried tarragon, optional
- ½ tsp. sea salt
- ¼ cup lard or ghee
- 1 cup crème fraîche or sour cream
- 2 Tbsp. Dijon-style mustard
- Fresh chopped parsley for garnish
INSTRUCTIONS:
- Lay pork chops in a single layer in a 9x13-inch covered baking dish. Combine kombucha and garlic; pour over chops, turning to make sure all surfaces are covered. Refrigerate 4-24 hours. Remove from marinade and pat dry.
- In a shallow bowl, beat egg. Place almond flour in a second shallow bowl. Stir in tarragon and salt.
- Place pork chops in a plastic bag or between two pieces of parchment paper. With a meat mallet, pound chops into ¼-inch thick cutlets.
- Melt ghee or lard in a large skillet over low heat.
- While fat is melting dip pounded chops into egg, then coat with almond flour. Increase heat under skillet.
- Place cutlets in the hot fat and brown on each side, about 3-4 minutes per side. Remove to a platter.
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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.
