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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