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Balsamic Glazed Pork Chops with Red Pepper Grits
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Yield: 4 servings (serving size: 1 pork chop and 1 cup grits)
Source: Cooking Light Annual 2000, p. 235
CL Comments: Steamed green beans go well with this dish.
Comments from a PA Kitchen: This was better than I thought it would be. The grits, on their own, are nothing to get excited about, but...I don't know - when
you put them together with the glazed pork chops and the glaze gets with the grits, it all just came together. This is not our
strongest "4 star recipe", but it's solid and it gets brownie points for taking all of 10 minutes to put together. Good one worth making again.
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
INSTRUCTIONS:
- 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 INFO:
Healthy Units: 9 per serving
397 (30% from fat); FAT 13.1g (satfat 6.7g, monofat 3.2g, polyfat 0.6g); PROTEIN 28.8g; CARBOHYDRATE 40.5g; FIBER 0.8g;
CHOLESTEROL 88mg; IRON 2.2mg; SODIUM 592mg; CALCIUM 26mg
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