Thursday, July 30, 2015

Blueberry Granola Coated Pork Chops with a Blueberry Sauce

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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


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

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