Smothered Pork Chops In Red Eye Gravy Recipe

Name: Smothered Pork Chops In Red Eye Gravy
Prep time: 140 min
Cook time: 140 min
Total time: 280 min
Yield: Serves 1 or more
Ingredients: 4 bone-in pork chops (about 1 inch thick); Creole Seasoning; Black Coffee; 1 cup old-fashioned grits

This recipe delivers a mouthwatering, unforgettable Sunday supper or late-morning brunch! Forget expensive pork chops; the secret to this classic dish lies in using flavorful, bone-in assorted pork chops. Deep browning is key to unlocking incredible depth of flavor. We were skeptical too, but this recipe (spotted on a cooking show!) is now a family favorite. Indulge in the rich, slow-cooked red eye gravy and creamy old-fashioned grits – trust us, the long cooking time is worth every minute! Prepare for a flavor explosion!

Prep Time 140 mins

Cook Time 140 mins

Calories 230 kcal

Protein 46g

Rating 5.0 (2 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Smothered Pork Chops In Red Eye Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 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.