Meal Hording with Mindy: Buttermilk Pork Chops

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. 



Nutrients per serving (1 pork chop and 1⁄4 of plums): calories: 311, total fat: 17 g, sat. fat: 6 g, monounsaturated fat: 7 g, polyunsaturated fat: 3 g, carbs: 14 g, fiber: 1 g, sugars: 10 g, protein: 24 g, sodium: 238 mg, cholesterol: 68 mg

I served with sautéed yellow squash and broccoli. 21 Day Fix-ers: 1 green, 1 red.



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