Step 1: In large dish or ziploc bag, add 1/2 c. buttermilk and 4 (4 oz.) tenderized boneless pork loin chops. Let sit for 15 minutes at room temperature.
Step 2: Remove pork. Pat dry with paper towels. Season with chili powder, Himalyan (or sea) salt & paprika. (You can also use Chipolte Chili Powder).
Step 3: Add 6 tbsp. of whole-wheat flour to a shallow bowl and lightly dredge both sides of pork in the flour, shaking off excess.
Step 4: In a medium nonstick skillet, heat 2 tablespoons safflower oil on medium. Add pork and cook, turning once, until golden brown and opaque throughout. (Approximately 4-5 min per side, depending on thickness.)
Optional: Add 3 black plums , 1 tsp. chopped chives, 1 tbsp. lime juice, 1 tbsp. honey and 1/8 tsp. Himalayan (or sea) salt to skillet, before removing pork chops. Sautee, stirring often, until plums soften. (Approximately 3 tbsp.
yellow squash and broccoli. 21 Day Fix-ers: 1 green, 1 red.