Monday, May 13, 2013

Pork Chops with Grits and Red Eye Gravy

This recipe was the epitome of the south, or at least what I think of when I think of southern food. This was a good recipe last night when it was less than warn outside here in Illinois in the middle of May. I think this is more of a fall or winter dish, but with a few cold days upon us it was a nice comforting dish. I am not a big coffee fan, so I did not know what I was going to think of the red eye gravy, but it was quite good. Mixed with the mushrooms, it was a nice rich sauce to go with the pork chops and grits. Phil and I both really enjoyed this recipe.

Pork Chops with Red Eye Gravy
Adapted from Cooking Light

1 tablespoon olive oil
4 center cut bone in pork chops
1 teaspoon dried thyme
4 ounces mushrooms sliced
1/4 cup sherry
1/2 cup coffee
1/2 cup V8 juice
2 teaspoons mirin
1/8 teaspoon ground red pepper
2 teaspoons cornstarch
2 1/4 cups fat free milk, plus 2 tablespoons, divided
1/2 cup quick cooking grits
1 tablespoon butter

Heat a large skillet over medium high heat. 

Season pork with salt and pepper.

Add oil to pan and cook pork chops 3-6 minutes per side, depending on thickness. Remove from pan and set aside. Keep warm.

Add mushrooms and thyme to pan. Cook for about 4 minutes. 

Add wine and scrape any brown bits from bottom of pan. Add pepper,1/4 cup coffee, V8, mirin, and red pepper. 
Bring to a simmer and cook 3 minutes. 

Combine cornstarch and remaining coffee in a small bowl. Add to pan and cook for another 2 minutes. 

Meanwhile bring 2 1/4 cups milk and salt to a boil in a medium saucepan. Gradually stir in grits, reduce heat and simmer for 5 minutes or until liquid is absorbed. 

Remove from heat and stir in remaining 2 tablespoons milk and butter. 

Serve pork chops with gravy over grits. 

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