Marinating pork 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.
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.
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.