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Balsamic Glazed Pork Chops with Red Pepper Grits

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 pork chop and 1 cup grits)
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.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.