Author: cherisberries

• 2 tablespoons extra virgin olive oil
• 3 sprigs fresh cilantro
• 1 tablespoon lime juice
• ¼ teaspoon freshly minced garlic
• 4 tablespoons Cheri’s Jalapeno Pepper Jelly 
• 8 pork loin chops (3/4 inch thick), trimmed
• Salt to taste
• 1 tablespoon cracked black pepper

In a small bowl, combine the olive oil, cilantro, lime juice, garlic, and jalapeno jelly in a bowl, and whisk together. Tenderize the pork chops and marinade in a resealable plastic bag or bowl. Remove the air from the bag, and seal; refrigerate for at least 6 hours, or overnight.
Preheat your grill on medium heat, or preheat broiler.
Remove the chops from the marinade, and season with salt and pepper. Place the chops on indirect heat on the grill, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn’t burn.

Makes 4 servings

• 4 (4 oz. each) salmon fillets
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon Orange Blossom Honey
• 1 teaspoon chili powder
• Salt to taste

Place salmon on lightly greased baking sheet or broiler pan. Season with salt. In small bowl, combine vinegar, honey, and chili powder; mix well. Spread mixture evenly over fish. Roast at 400°F for 10 to 15 minutes or until fish flakes when tested with fork.

(Based on recipe from Honey.com)