Kombucha-marinated Pork Cutlets with Cultured Cream Sauce
Pork lends itself well to marinades as it improves flavor and texture. Pounded thin, “breaded” with almond flour, and pan-fried briefly, these cutlets are topped with a cultured cream and mustard sauce that turns a quick meal into a gourmet treat. This recipe works well for those eating a grain-free diet.
Combine garlic and kombucha. Lay pork chops in a single layer in a 9x13-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.
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