Another winning recipes from Food Network Magazine (April 2014). Very quickly cooked after a day at work and, as an added bonus, it's labeled as "low calorie" as well. Win/Win!
2 t. vegetable oil
4 3/4 inch thick boneless pork chops (I used bone-in)
kosher salt and freshly ground black pepper
2 red onions, thinly sliced
1 T. all purpose flour
1 cup low-sodium chicken broth
1 by leaf
2 t. balsamic vinegar
3/4 cup quick cooking grits
1/2 cup finely shredded cheddar cheese
1 T. chopped fresh parsley, plus more for garnish
Heat the oil in a large non-stick skillet over medium high heat. Season the pork with salt and a few grinds of pepper. Cook until browned, 3 minutes, per side. Transfer to plate.
Add the red onions to the skillet and season with a little salt. Cook, stirring, until lightly browned, 3 minutes. Reduce the heat to medium, stir in the flour and cook, stirring 2 minutes.
Add the chicken broth and bay leaf. Cook, stirring until thickened, about 3 minutes. Add vinegar, then return the pork to the skillet to warm through.
Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium high heat. Add the grits and 1/2 t. salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley.
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