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Photography: Randy Mayor; Styling: Jan Gautro Photo by: Photography: Randy Mayor; Styling: Jan Gautro

Balsamic Glazed Pork Chops with Red Pepper 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.

Cooking Light JANUARY 2003

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

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.

Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 30%
  • Fat: 13.1g
  • Saturated fat: 6.7g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 28.8g
  • Carbohydrate: 40.5g
  • Fiber: 0.8g
  • Cholesterol: 88mg
  • Iron: 2.2mg
  • Sodium: 592mg
  • Calcium: 26mg
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Balsamic Glazed Pork Chops with Red Pepper Grits recipe

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