Kombucha-Brined Pork Chops with Potatoes, Cabbage, and Apples

Zip Kombucha | Black Label Booch Pork Potato

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Recipe by Nancy Alip and Alyse Staley, Jens’ Restaurant & Wine Bar

This kombucha-brined pork chop recipe was inspired by Jens’ Restaurant’s across-the-street neighbors: Zip Kombucha and Black Label Booch. The recipe pairs well with Fiery Morning, a blood orange lager, and utilizes Ginger Rogers kombucha in the brine.

November 20, 2020

Ingredients

SERVINGS: 4 Serving(s)

4 10-ounce bone-in pork loin chops, thick cut
Kombucha Brine, see recipe below
1½ pounds baby German butterball or peanut potatoes, sliced in half
4 cups (about ½ a head) napa cabbage, sliced
2 cups (about 1 large) yellow onion, large diced
2 teaspoons fresh garlic, minced
2 cups (about 1 large) green apple, large diced
½ cup dried cherries
4 ounces bacon, diced
8 ounces Ginger Rogers kombucha
2 cups dry white wine
2 tablespoons whole grain mustard
2 bay leaves
4—5 sprigs of fresh thyme
1½ teaspoons kosher salt

For the Kombucha Brine

8 ounces Ginger Rogers kombucha
4 ounces water
2 tablespoons apple cider vinegar
1 tablespoon kosher salt (we use Diamond Crystal brand)*
2 tablespoons sugar
½ teaspoon whole fennel seeds
2 whole allspice berries
4 whole juniper berries
¼ teaspoon whole black peppercorns
3—4 sprigs of fresh thyme

Preparation

To make the brine, bring kombucha, water, and apple cider vinegar to boil. Add salt, sugar, and spices. Stir to dissolve. Let cool to room temperature.

Once brine is cooled, add pork chops, and marinate in refrigerator for at least 2 hours or overnight.

When ready to cook, remove pork chops from brine and pat dry with paper towels. Discard remaining brine.

In large Dutch oven, cook bacon over medium heat until fat is rendered, and bacon is crisp. Remove bacon and reserve for later.

Place pork chops in Dutch oven and sear in rendered bacon fat over medium-high heat until browned on both sides, working in batches if needed to avoid overcrowding. Remove pork chops from pan and set aside.

Add onions to Dutch oven, saute until light brown. Add chopped garlic, sliced potatoes, green apples, cabbage, cooked bacon, and dried cherries. Stir to combine.

Deglaze pan with white wine. Add whole grain mustard, 1½ teaspoons salt, bay leaves, fresh thyme, and kombucha. Stir well to combine.

Bring to a boil. Cover Dutch oven with lid and place in 375° oven for 20—25 minutes. Potatoes should be about half cooked.

Place pork chops on top of potatoes and replace cover. Bake for additional 15—20 minutes until pork chops are cooked to desired doneness. After removing from oven, let rest for 5—10 minutes before serving.