Pork Chops with Grits and Red-Eye Gravy

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. 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. 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.