Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Total Time
40 Mins
Yield
Serves 4 (serving size: 1 pork chop, 1/2 cup grits, and 1/4 cup gravy)

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!

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

flavorful love cal recipe

TracySmith
April 22, 2015
Made as written, very good. Second time, everyone loved it as much as the first time. Maybe the type of coffee made it bitter for some as mine wasn't at all but my coffee is mellow as well.

daneanp's Review

cmoran333
September 15, 2014
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.

gcatkids's Review

daneanp
January 16, 2014
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!

KimberlyAbel's Review

gcatkids
December 03, 2013
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.

ekaynick's Review

KimberlyAbel
December 06, 2011
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.

EugeniaFortin's Review

jann1033
December 02, 2011
N/A

cmoran333's Review

ekaynick
November 24, 2011
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's Review

EugeniaFortin
November 21, 2011
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.