Pan Seared Pork Chops with Red Eye Gravy
for the pork chops with red eye gravy
1/4 pound uncured salt pork, quartered
2 tablespoons canola oil
2 teaspoons kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons brown sugar
3 to 4 bone in pork chops (opt for the larger, thicker cut if available)
1/4 cup water
2 tablespoons whiskey
1 cup strong Atlas Coffee Club brewed coffee
1 tablespoon honey
1/2 teaspoon dry mustard
2 tablespoons fresh chopped oregano
- About 30 minutes to one hour before cooking, remove the pork chops from the fridge to bring to room temperature.
- Heat the oven to 400 degrees.
- In a large cast iron skillet, combine 1 1/2 tablespoon of canola oil and the salt pork. Brown the pieces over medium heat for about 10 minutes.
- Meanwhile, coat the pork chops with the remaining 1/2 tablespoon of oil, 1 1/2 teaspoon salt, red pepper flakes and brown sugar.
- Turn the heat up to medium-high and add the pork chops to the skillet. Brown the meat for a total of 7 minutes, 3 1/2 minutes per side (the time will vary, depending on the thickness of the pork chop).
- Place the meat on a rimmed and warmed baking sheet. Place in the oven and cook for 7 minutes, or until the temperature of the thickest part of the pork chop reaches close to 160 degrees. Remove the meat and cover with foil. Let the pork chops rest for 10 minutes.
- Deglaze the skillet with the water and whiskey. Scrape up the brown bits and simmer for about 1 minute.
- Meanwhile, add the coffee, dry mustard, oregano and honey. Stir to combine and bring to boil. Reduce the heat and let the gravy simmer for about 4 to 5 minutes. Remove from the heat.
- Serve the pork chops whole or thinly sliced, topped with the gravy.