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.
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!
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.
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.