Sweet & Spicy Glazed Pork Chops

Ingredients

• 1/4 c Agave Nectar (or honey)
• 2 TB Spicy Brown mustard 
• 1/2 tsp Ginger
• 1/4 tsp Cinnamon 
• 1/4 tsp Cloves, ground
• 1/8 tsp Cayenne Pepper 
•  2 TB Olive oil 
• 4 (4-ounce) loin pork chops (about 1/2 inch thick) 
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

In small bowl combine, agave nectar, mustard, and spices. Mix well.
Pat pork chops dry, sprinkle both sides with salt and pepper.
In large skillet on high, heat olive oil and sear pork chops for about 2 min per side.
Reduce heat to medium-low.
After the pan has cooled (about 2 min), pour the sauce mixture over the pork chops, ensuring even coating.
Continue cooking for 8-10 min, turning once.

Smoked Salmon Dip

Ingredients

• 8 oz Cream Cheese
• 8 oz Smoked Salmon, deboned and shredded
• 1/2 c Green Onion, diced
• 2 TB Lemon Juice
• 1 tsp Worchestershire Sauce
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 1/3 c Pecans, chopped (or crushed)

Directions

In medium sized bowl, whip cream cheese until smooth and creamy with an electric mixer.
Mix in lemon juice, worchestershire, salt, and both peppers.
Add salmon and onion.
Mix until all of the cream cheese has turned orange, but do not over whip or the whole bowl will become a gooey paste rather than a nicely textured dip.
Form into a ball, and roll in pecans.
Place on serving platter and let chill for several hours (I usually chill for 18 hrs, overnight)
Serve with Wheat Thins, or whatever you like.

*If you prefer to use more cream cheese, this dip still tastes great with up to 16 oz.