Maple Brined Granola Pork Chops


  1. To make the brine, combine the water, salt and maple syrup in a glass dish or large bowl.
  2. Submerge pork chops in brine. Refrigerate for at least 4 hours, or overnight.
  3. In a food processor, pulse granola until it is in uniform crumbles. Set aside.
  4. Set up your dredging station. Place flour, salt & pepper (to taste) in one container; in a second container, whisk eggs. In a third container, put processed granola.
  5. Preheat oven to 350°F and heat a cast iron pan over med-high heat.
  6. Dredge each chop in flour, egg, and granola respectively. Brown each chop on both sides in the heated skillet and set aside.
  7. When the chops are all browned, arrange in oven-safe dishes and bake until internal temperature reaches 160°F.
  8. Serve with your choice of sides.