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Maple Brined Granola Pork Chops

Maple brined pork chops with Forest Maple crust
  1. To make the brine, combine the water, salt, brown sugar and maple syrup in a glass dish or large bowl and stir until everything is dissolved
  2. Submerge pork chops in brine. Cover and 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 the crumbled granola
  5. Preheat oven to 350°F. Heat a cast iron skillet with canola oil over medium-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 an oven-safe dish and bake until internal temperature reaches 160°F
  8. Garnish with parsley
  9. Serve with your choice of sides

See our “Cooking Series” video on how we prepared the pork chops!

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