2 1/4 cups plus 2 tablespoons 2% reduced-fat milk, divided
1/2 cup uncooked quick-cooking grits
1 tablespoon butter
How to Make It
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.
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.
2 1/2 stars. I used chanterelles which is what I had on hand. We don't like grits, so I pan fried some polenta instead. I'm really only reviewing the sauce though. It was a little strange - almost bitter with the coffee. I added a teaspoon of sugar at the end and it seemed to help. DH enjoyed it but DD says she wouldn't want to have it again. I don't like it well enough to make again.
Tripled the ingredients for the gravy, didn't add the vinegar (was a little gun shy about that). Browned the chops first then simmered for 1.5 hours. Added 1/2 a red bell pepper, garlic, and some kielbasa sausage to the simmering sauce. Before thickening the gravy, I spooned some of it into a pot to use as flavor to wilt some spinach. After thickening the rest of the gravy, I submerged the chops before serving with rice. YUM!
Although I thought the flavor was surprisingly tasty, my family didn't care for it. I thought there should be more gravy. I was a bit confused what to do at the end with the pork chops, put them back in the gravy or just pour the gravy on top. I chose simmer chops in gravy and it really thinned out the gravy. I won't be making this again.
This is a great recipe. The entire family liked it. Tangy with a little heat. I would double the sauce recipe for those that like extra gravy. I made it with mashed potatoes.
Easy enough for a weeknight meal.
Very good, made the pork chops and red-eye gravy, as well as the wilted spinach, as written; added some freshly grated Parmesan cheese to the grits. In the future, the only change I would make is to use boness pork chops.
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