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:
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.
- 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
