Balsamic Glazed “Pork Chops” with Roasted Red Pepper Grits

Ohhhhh I’ve got a goodie for you!!

Replace the Pork Chop with a 1/2 or a whole portobello mushroom cap, depending on how big you want your “chop” to be.  I did whole because I thought it was prettier! Follow this recipe and you are going to have an attractive, elegant, serve-this-to-guests so good dinner, that you can throw together and serve in 20 mins!

Bon Apetit!

Balsamic Glazed “Pork Chops” with Roasted Red Pepper Grits

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