Balsamic Glazed Pork Chops with Red Pepper Grits

3 cups water
3/4 tsp. salt
3/4 cup uncooked quick-cooking grits
2 tbsp. butter
1/2 tsp. minced garlic
1 7oz. bottle roasted red bell pepper, drained and diced
4 boneless center-cut loin pork chops
1/4 cup balsamic vinegar
2 tbsp. honey

Bring water and 1/2 tsp. 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 tsp. salt. 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.

4 servings