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.
Pork Chops with Grits and Red-Eye Gravy
ekaynick Posted: 12/06/11
cmoran333 Posted: 11/24/11
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.
TracySmith Posted: 11/21/11
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.
gcatkids Posted: 01/16/14
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!
daneanp Posted: 09/15/14
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.
KimberlyAbel Posted: 12/03/13
The flavor was very good. I doubled the sauce but the red pepper added to much heat. I will defently be making this again minus the red pepper.