I did it! I made it back into the kitchen and experienced S-U-C-C-E-S-S in clean eating. I LOVE to cook and bake and I LOVE food. I’ve been so damn busy lately that I just haven’t had time to tie on my apron and cook. Until now!! I received the latest issue of clean eating magazine. Flipping through I found an amazing recipe for Buttermilk Pork Chops with Sautéed Plums. Keeping in my new mantra, I went to my local Whole Foods for non-GMO fruit and conscious eating animal welfare pork chops. I got home, tweaked the recipe to my liking and below is what I came up with. Easy and delicious. A great summer meal. Enjoy.
BUTTERMILK PORK CHOPS AND SAUTEED PLUMS (adapted from Clean Eating Magazine)
(This recipe makes enough for two. I would double it if you have more people.)
~1/2 cup+ buttermilk
~2 thick cut pork chops pounded to 1/2-1/4 inch thickness
~1/2 tap. Chipotle Chile powder (or more depending on how hot you like it)
~whole wheat flour
~3 black plums, pitted and thinly sliced
~1 tbsp. and 1 tsp. Finely chopped fresh chives, divided
~1 tbsp. Fresh lime juice
~1 tbsp. Honey
1. In a large Ziploc bag add buttermilk and pork. Let marinate at room temperature for about 15 minutes. Remove pork from bag and pat dry completely with paper towels, then season with Chile powder and 1/4 tsp salt. Add wheat flour to a shallow bowl and lightly dredge both sides of pork in flour; shaking off excess.
2. In skillet, heat oil on medium. Add pork chops and cook, turning once until golden brown on both sides. You will need about 4 minutes on each side. Remove from skillet and cover to keep warm.
3. In sane skillet, add plums, 1 tbsp. Chives, lime juice, honey and a pinch of salt. Sauté, stirring often, until plums soften, about 3 minutes. When finished, top pork with plums and remaining chives.