Bring water and 1/2 teaspoon salt to a boil. Add grits, butter, and garlic, stirring with a whisk. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat; stir in red pepper.
While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and black pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan. Stir in vinegar and honey, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk. Return pork to pan; turn to coat. Serve pork and sauce over grits.
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We loved this recipe. It was so simple and delicious. I made some basic changes, though: polenta instead of grits (more taste, better color), cooked in chicken stock instead of water, and a little jar of diced pimentos instead of the big jar of roasted reds.Dry polenta (Bob's Red Mill) is exactly the same calories as grits and has more fiber and nutrients. And I totally agree with the reader who objected to the "nonstick pan." Right--you cannot get browned bits with a nonstick and the honey would ruin the coating. I used a Lodge cast iron skillet, which was perfect.
I have two things:
1. Every manufacturer explicitly states "DO NOT use cooking spray on your non-stick pans"
2. If you are cooking your pork chops in a non-stick pan you will not be getting any 'browned bits' on the bottom of your pan.
Someone who knows what they are doing should really review any recipes before you publish them