Balsamic Glazed Pork Chops with Red Pepper Grits
Balsamic Glazed Pork Chops with Red Pepper Grits is a gluten free recipe with 4 servings. This main course has 387 calories, 27g of protein, and 14g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up roasted bell pepper, butter, bottled garlic, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
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.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops on the menu? Try pairing with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. You could try Foley Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.
Foley Estate Winery Sta. Rita Hills ChardonnayRancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.