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Pork Cutlets Marinated in Kombucha Smothered in a Cream Sauce

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Ingredients

Adjust Servings:
1 cup of sugar refined white
2 Cups of starter kombucha tea
8 tea bags black tea or a combination of black and green or 2 Tablespoons of loose tea
3 ½ Quarts of water
1 SCOBY
1 cup of kombucha from the basic recipe
4-6 pork chops boneless and thin center cut
1 egg beaten
1 clove of garlic minced
1 ½ cups all purpose flour

Pork Cutlets Marinated in Kombucha Smothered in a Cream Sauce

Cuisine:

    Pork cutlets are delicious no matter how you fix them and this recipe sends them over the top.

    • 10 days/5 hours/71 min
    • Serves 6
    • Medium

    Ingredients

    Directions

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    Are you having pork for dinner tonight but aren’t quite sure how to fix it? Pork cutlets are delicious no matter how you fix them and this recipe sends them over the top. Pork cutlets have less fat on them than most pork chops so you are buying a healthy cut of pork.

    If you are not use to cooking with sour ingredients like vinegar, sour cream, or even mustard you will find that its easy to do and you create a recipe that your family will love.

    Basic Kombucha Recipe

    Before you prepare your pork chops, you need to make sure that you have your basic kombucha ready to go. Preparing kombucha could take 1-2 weeks, depending on your taste and the climate in which the kombucha would be growing in. There are two different fermentation process that your kombucha will go through in order to finish the recipe.

    Equipment

    • 1 cooking pot
    • Small funnel
    • 1 gallon glass jar
    • 6-8 ounce soda bottles, washed thoroughly and sanitized
    • 3 Coffee filters, round
    • 1 rubber band
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    Steps

    1
    Done
    10 minutes

    Prepare the tea

    Bring the 3 ½ quarts of water to a rolling boil and then remove from the heat. Add the tea bags to the hot water and let it set until the water is cooled down to room temperature. Proceeding any further with hot water could permanently damage your Scoby.

    2
    Done
    10 minutes

    Mix all Ingredients together

    Now, you can add the sugar and starter tea into the brewed tea. Stir until the sugar is completely dissolved and add mixture to the glass jar. Place the Scoby inside the jar carefully and with clean hands or utensils.

    3
    Done
    10 minutes

    Prepare for fermentations

    You are ready to place the round coffee filters on the top and secure it with a rubber band. Set in a dark place in order to begin the fermentation process.

    4
    Done
    7 days

    Start Fermentation

    Set the glass jar in a dark place for seven days without disturbing it. Taste it on the seventh day. If it taste perfectly balanced between sweet and sour then Iit's ready.

    5
    Done
    10 minutes

    Transfer the Kombucha

    Using the small funnel, pour the kombucha from the gallon sized glass jar into the six soda bottles that have been cleaned. Leave one-half inch space at the top and place the cap on.

    6
    Done
    3 days

    Start Second Fermentation

    Now that the kombucha is in the bottles, it's ready to go through the second fermentation. After filling the bottles and placing the caps on, place it in a dark place for three days. On the third day, you can check to see if the bottles feel rock hard. If they do, then the fermentation process is done and you have successfully made your first batch of kombucha.

    7
    Done

    Prepare Kombucha Marinated Pork Cutlets

    Equipment
    • Frying pan
    • Cooking utensils
    • Measuring cups and spoons
    • Mallet
    • 2 mixing bowls

    8
    Done
    5 hours

    Preparing the Pork

    First, you will need to prepare the pork for marinade. To do this, lay the chops in a single layer on your baking dish. Prepare the mix containing garlic and kombucha and pour over each chop making sure to turn them once to soak them good with the marinade. Cover and refrigerate for five hours.

    9
    Done
    5 minutes

    Mixture

    When you are ready to get the chops out of the refrigerator, you will then need to beat the eggs in one bowl and mix the salt, tarragon, and flour together in another bowl.

    10
    Done
    10 minutes

    Put pork and mixture together

    Place the skillet on the stove and add the lard or butter to the pan and turn the flame down to low. Bring the chops out of the refrigerator and place them in between two sheets of parchment paper and pound them down to where they are ¼ inches in thickness.

    11
    Done
    10 minutes

    Coat the chops

    Dip the chops in the egg mixture and then in the dry mixture before placing them on the skillet to fry.

    12
    Done
    4 minutes on each side

    Fry the chops

    It shouldn't take more than four minutes on each side before they are done. Set to the side

    13
    Done
    2 minutes

    Finishing Touch

    Add the mustard and sour cream together in a bowl and whisk until combined. Pour into hot skillet and combine with bits laying in the skillet. Once all ingredients are combined, pour on top of the pork chops.
    Keep the pork chops covered to seal in the moisture so they don't cool down and get tough. Enjoy!

    kombuchaguy

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