Balsamic Glazed “Pork Chops” with Roasted Red Pepper Grits

3 cups water

3/4 tsp salt

3/4 cup uncooked quick-cooking grits

2 Tbsps Earth Balance Vegan butter

1/2 tsp minced garlic

1-7oz bottle roasted red bell pepper, drained and diced

Cooking spray

4 portobello mushroom caps

1/2-1 tsp black pepper to taste

1/3 cup balsamic vinegar

3 Tbsp honey

Bring water and 1/2 tsp salt to a boil.  Add grits, vegan butter, and garlic, stirring with a whisk.  Reduce heat and simmer uncovered 5 mins.  Remove from heat; stir in red pepper.

While grits cook, heat a large non-stick skillet coated with cooking spray over medium heat.  In a large ziplock combine balsamic vinegar and honey.  Add caps to bag, seal and toss well.  Add caps and ziplock contents to pan; sprinkle caps with 1/4 tsp salt and pepper.  Cook caps 3-4 mins per side, covered.

Serve a portobello cap drizzled with sauce and 1 cup grits 🙂

 

3 responses to “Balsamic Glazed “Pork Chops” with Roasted Red Pepper Grits

  1. Pingback: Balsamic Glazed “Pork Chops” with Roasted Red Pepper Grits « Plant Based Diet Adventures

  2. petit4chocolatier

    I am planning on preparing a version of your London broil recipe with an edge. This also looks very interesting. Roasted pepper grits sound really good. And I would have never thought of it! Great recipe; as always!

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