Balsamic Glazed Pork Chops with Red Pepper Grits

Photography: Randy Mayor; Styling: Jan Gautro
Lightly glaze pork chops in a balsamic vinegar-honey mixture and pair with red pepper grits for a hearty, downhome entrée that goes well with green beans.

Yield:

4 servings (serving size: 1 pork chop and 1 cup grits)

Recipe from

Nutritional Information

Calories 397
Caloriesfromfat 30 %
Fat 13.1 g
Satfat 6.7 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 28.8 g
Carbohydrate 40.5 g
Fiber 0.8 g
Cholesterol 88 mg
Iron 2.2 mg
Sodium 592 mg
Calcium 26 mg

Ingredients

3 cups water
3/4 teaspoon salt, divided
3/4 cup uncooked quick-cooking grits
2 tablespoons butter
1/2 teaspoon bottled minced garlic
1 (7-ounce) bottle roasted red bell pepper, drained and diced
Cooking spray
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey

Preparation

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.

Note:

Lorrie Hulston Corvin,

January 2003