Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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!

Robin Bashinsky
Recipe by Cooking Light December 2011

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Credit: Johnny Autry and Randy Mayor; Styling: Cindy Barr

Recipe Summary test

total:
40 mins
Yield:
Serves 4 (serving size: 1 pork chop, 1/2 cup grits, and 1/4 cup gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

465 calories; fat 15.8g; saturated fat 6g; mono fat 6.4g; poly fat 1.4g; protein 45.4g; carbohydrates 29.2g; fiber 0.9g; cholesterol 137mg; iron 2.4mg; sodium 495mg; calcium 209mg.
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