Thursday, October 29, 2009

Balsamic Glazed Pork Chops with Red Pepper Grits

We love pork chops at our house. Those things are always on sale and they are pretty good. We usually don't do much to them. Just some salt and pepper, maybe a simple marinade works for us as a week night staple. They are pretty healthy too. ( Ya know, the other white meat.) I am so glad I pulled up this thread with so many great chop recipes for me to try. Tonight we tried the recipe below and thought it was so simple and delicious.

Balsamic Glazed Pork Chops with Red Pepper Grits
* Exported from MasterCook *
Recipe By :Lorrie Hulston Corvin/Krista Montgomery

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

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.

Source:"Cooking Light Jan/Feb 2003"

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

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