Blueberry Granola Coated Pork Chops with a Blueberry Sauce


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.

by The Savvy Kitchen