Balsamic Glazed Pork Chops With Red Pepper Grits

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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 peppers, drained and chopped
• 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

Directions

1. Bring water and 1/2 teaspoon salt to a boil.
2. Add grits, butter, and garlic, stirring with a whisk.
3. Reduce heat, and simmer, uncovered, 5 minutes.
4. Remove from heat; stir in bell pepper.
5. While grits cook, heat a large nonstick skillet coated with cooking spray over medium-high heat.
6. Sprinkle pork with 1/4 teaspoon salt and black pepper.
7. Add pork to pan; cook 4 minutes on each side or until done.
8. Remove pork from pan.
9. Stir in vinegar and honey, scraping pan to loosen browned bits.
10. Bring to a boil; cook 1 minute or until thick, stirring constantly with a whisk.
11. Return pork to pan; turn to coat.
12. Serve pork and sauce over grits.

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