Pork Chops with Grits and Red-Eye Gravy

Pork Chops with Grits and Red-Eye Gravy Recipe
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
These skillet pork chops are topped with a classic red-eye gravy and served with quick-cooking grits. They are the perfect entree when you need a quick and easy weeknight dinner!

Yield:

Serves 4 (serving size: 1 pork chop, 1/2 cup grits, and 1/4 cup gravy)

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 465
Fat 15.8 g
Satfat 6 g
Monofat 6.4 g
Polyfat 1.4 g
Protein 45.4 g
Carbohydrate 29.2 g
Fiber 0.9 g
Cholesterol 137 mg
Iron 2.4 mg
Sodium 495 mg
Calcium 209 mg

Ingredients

1 tablespoon extra-virgin olive oil
4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 cup chopped shallots
2 teaspoons chopped fresh thyme
1 (4-ounce) package sliced exotic mushroom blend
1/4 cup Madeira wine or dry sherry
1/2 cup hot strong brewed coffee, divided
1/2 cup lower-sodium tomato juice
2 teaspoons sherry vinegar
1/8 teaspoon ground red pepper
2 teaspoons cornstarch
2 1/4 cups plus 2 tablespoons 2% reduced-fat milk, divided
1/2 cup uncooked quick-cooking grits
1 tablespoon butter

Preparation

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork with 3/8 teaspoon salt and 1/4 teaspoon black pepper. Add pork chops to pan, and cook 3 minutes on each side. Remove pork from pan; keep warm. Add shallots, thyme, and sliced mushrooms to pan; sauté for 4 minutes. Stir in wine, and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, 1/4 cup coffee, juice, vinegar, and red pepper. Bring to a simmer; cook for 3 minutes. Combine cornstarch and remaining 1/4 cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook for 2 minutes or until mixture thickens, stirring frequently.

2. Bring 2 1/4 cups milk and remaining 1/8 teaspoon salt to a boil in a medium saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed, stirring frequently with a whisk. Remove from heat; stir in remaining 2 tablespoons milk and butter.

Note:

Robin Bashinsky,

December 2011
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