4 4-oz boneless pork loin chops, 1/2-inch-thick (TIP: You can also purchase thicker chops and pound to 1⁄2-inch thickness.)
1/2 tsp chipotle chile powder
1/4 tsp plus 1/8 tsp sea salt, divided
3 tbsp white whole-wheat flour
1 tsp safflower oil
3 black plums, pitted and thinly sliced
1 tbsp plus 1 tsp finely chopped fresh chives, divided
1 tbsp fresh lime juice
1 tbsp raw honey
In a large zip-top bag, add buttermilk and pork. Seal and massage bag to coat. Let marinate at room temperature for 15 minutes. Remove pork from bag and pat dry completely with paper towels, then season with chile powder and 1⁄4 tsp salt. Add flour to a shallow bowl and lightly dredge both sides of pork in flour, shaking off excess.
In a medium nonstick skillet, heat oil on medium. Add pork and cook, turning once, until golden brown and opaque throughout, about 4 minutes per side. Remove from skillet and cover to keep warm; keep skillet on medium heat.
To skillet, add plums, 1 tbsp chives, lime juice, honey and remaining 1/8 tsp salt. Sauté, stirring often, until plums soften, about 3 minutes.
To serve, top pork with plums and remaining 1 tsp chives.
These protein-rich patties are kissed with just a touch of maple syrup and topped with fresh, sweet cinnamon-spiced apples for a meal that works equally well for breakfast, lunch or dinner. Opt for a sweet red variety of apple that will hold its shape when cooked, such as Braeburn or McIntosh.
Lime, honey and roasted red peppers are combined to make a savory-sweet glaze for our modern take on meatloaf. Bake the meatloaves on the bottom rack and the potatoes on the top rack so they’ll be done at the same time. If you have some chopped fresh cilantro on hand, add as a colorful garnish.