Blueberry Granola Coated Pork Chops with a Blueberry Sauce

Today I'm posting a recipe for the Golden Girl Granola Blogger Recipe Challenge. Golden Girl Granola sent me a free sample of their Bluesberry Granola to try out in a new recipe. The only kick was…the recipe had to be an entree! I mean normally I have granola with milk or sprinkled on yogurt, so coming up with an entree recipe was a challenge. But a challenge I was up for!

I think that blueberry and pork pair extremely well together, so I used my normal Pork Cutlet recipe and replaced the breadcrumbs with ground up blueberry granola. Then I topped it with a sweet and savory blueberry sauce that complemented the pork and granola coating perfectly. The result was a perfectly moist and slightly sweet version of my favorite pork recipe. Enjoy!

Printable Recipe

Ingredients

For the pork chops:

• 1 cup blueberry granola (such as Golden Girl Bluesberry Granola)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 cup all purpose flour
• 2 eggs
• 1-1 1/2 lbs. pork cutlets, thinly sliced
• Canola or vegetable oil

For the blueberry sauce:

• 1 cup fresh blueberries
• 1 cup water
• 1/2 cup brown sugar
• 1/2 tsp. balsamic vinegar

For the pork: Preheat oven to 400 degrees F.

Add granola to a food processor or blender. Pulse until granola turns in to crumbs. Pour into a shallow plate and set aside.

In a shallow plate, mix flour, 1/2 tsp. salt and 1/2 tsp. pepper. In separate plate, whisk eggs.

Dip each cutlet in flour, then egg mixture, then granola crumbs, allowing excess to drip off in between each plate.

Heat 1 tbsp. canola oil over medium-low heat. Cook pork on each side until brown, about 2-3 minutes per side. Repeat with remaining cutlets, adding more oil if necessary.

Keep warm in a 200 degree F oven.

For the sauce: Add blueberries, water, brown sugar and balsamic vinegar to a small pan. Bring to a boil then reduce heat to a simmer. Continue to cook until reduced by half, stirring often.

Top pork chops with blueberry sauce.

Source: SK Original