Ingredientes para Smothered Pork Chops In Red Eye Gravy
- 4 bone-in pork chops (about 1 inch thick)
- Creole Seasoning
- Black Coffee
- 1 cup old-fashioned grits
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Cómo preparar Smothered Pork Chops In Red Eye Gravy
- Season 4 bone-in pork chops (about 1 inch thick) heavily with salt, black pepper, and garlic powder.
- In a large oven-safe skillet (cast iron is ideal), brown the pork chops over medium-high heat for 3-4 minutes per side, until they are a rich mahogany color. Remove chops from skillet and set aside.
- Add 1 cup of strong brewed coffee to the skillet, scraping up any browned bits from the bottom.
- Return the pork chops to the skillet. Add 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper (optional).
- Cover the skillet and transfer to a preheated 350°F (175°C) oven. Simmer for 60-75 minutes, or until the pork chops are fork-tender.
- While the pork chops are cooking, prepare the grits: In a medium saucepan, combine 1 cup old-fashioned grits, 4 cups water, 1/2 teaspoon salt, and 1 tablespoon butter. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until creamy, stirring occasionally.
- Once the pork chops are cooked, remove them from the skillet and let them rest for 5 minutes. Skim off excess fat from the gravy. Serve the pork chops over a generous portion of creamy grits, smothered in the delicious red eye gravy.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
24g
Carbs
0g
