Important things to note:
1-I used agave but maple syrup lovers could substitute that instead. The original recipe title (this is not that recipe) listed maple syrup and balsamic with pork tenderloin. So I thought, why not agave instead with balsamic and pork chops.
2-The recipe I used for the corn bread is adapted from another blog. So, in order to give credit where credit is due, if you would like that recipe you can find it HERE.
Pork Chop Ingredients:
6 pork chops, thawed
1/3 cup Basamic Vinegar
1/3 cup Agave/maple syrup
1 1/3 cup whole wheat flour
2/3 cup corn meal
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon of salt
1 cup milk
3 Tablespoons oil16 ounces of frozen corn, thawed (fresh is better if you have it available)
-Place pork chops in a marinating dish all day, or at least 1 hour before cooking.
-Cover the chops with the agave and balsamic.
-Preheat oven at 425 degrees. If you are using a cast iron skillet or stoneware, spray with non-stick spray and place in the oven as it preheats.
-In a medium mixing bowl mix together all the ingredients, except the corn, until evenly mixed. Then fold in the corn, until even mixed.
-Pour cornbread mixture into pan and bake for 20-25.
-After the cornbread is finished turn oven to broil
-place chops on a pan to broil, baste 1/3 cup of the marinade on the chops as they go into the broiler.
-Broil about 4 minutes then flip the chops and baste with the remaining marinade.
-Broil for another 4 minutes or until the internal temperature reaches 160 degrees.