First, I apologize for not remembering to take a picture before I ate last night, I was just so excited to try it!!!  This is a different way to cook up pork chops and it is delicious!!

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

Cornbread Ingredients:
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
1 egg
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.

Healthy Eatings, 

In my efforts to practice what I preach, I have been experimenting with "new" foods.  I wanted to see if I really "did not like" something or just "did not like how someone else prepared it".  My boys have fallen in love with all types of fish and as you know from previous posts my fish palate is limited to tuna and mahi mahi.  Naturally in order to appease their constant badgering to have fish for dinner I decided to tackle fish at the top of the experiment list.    

I used Keta Salmon because it is supposed to be a milder tasting salmon for people who prefer a less "assertive" tasting fish.  This proved to be correct, and I actually liked the Keta Salmon from Orca Bay Seafoods.  So, if you are not normally a salmon or fish lover, I would suggest it.  I did use Sockeye Salmon as well for the men in the house, because I knew they liked salmon and wanted to see if the recipe would also work with a more "assertive" tasting fish.  My husband thought the recipe was good, the boys...well, they were of the mind that grandma makes salmon better, but still had seconds ;).  

2 packages Orca Bay Salmon, thawed ( I removed the skin before cooking)
1 cup crushed pretzels
1 cup cornmeal
1 cup chopped cranberries 
1 cup Helios Honeyed Peach Preserves
1/4 cup water
olive oil

-Rinse salmon and place in marinating pan and drizzle with olive oil, then set aside.
-Set oven on broil.
-In a sauce pan combine cranberries and preserves with a 1/4 cup of water. Simmer for about 10-15 minutes.   
-Spray pan with non-stick spray or lined with a Silpat.
-in a shallow dish, combine crushed pretzels and cornmeal.
-Make sure the salmon is covered in olive oil, then coat in the pretzel cornmeal mixture and place in pan for broiling.
-Cook salmon for about 10 minutes, flipping after about 5 minutes.

-Place you cooked salmon on your plate and spoon the cranberry and peach relish on top, to your desired amount.

I placed my salmon on a bed of steamed spinach and served it with mashed sweet potatoes to round out the meal.  

Healthy Eatings,