Pan Seared Pork Chops with Red Eye Gravy

Pan Seared Pork Chops with Red Eye Gravy

  • Servings: servings 4-6
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pork chop blogAuthor note: Red eye gravy is a traditional southern recipe that consists of country ham drippings and strong black coffee. There are a handful of stories telling how red eye gravy came into existence. My favorite tells of President Andrew Jackson requesting a gravy to accompany his country ham that matched the redness of his cook’s eyes (who was recovering from a night of drinking). This sauce is traditionally made by deglazing a cast iron skillet with a cup of black coffee after cooking country ham (bacon or sausage is sometimes used). This recipe is a version of that. Instead of country ham, I cook salt pork until the fat is rendered and then sear pork chops in this fat. The pan is deglazed with 1 cup of Atlas Coffee Club coffee (click here to check out some AMAZING coffee beans), a splash or two of whiskey and a few spices. What is left is a thin gravy rich in coffee flavor and the perfect brightener to pork chops, grits (click here for recipe) and buttered peas (click here for recipe).

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

  1. About 30 minutes to one hour before cooking, remove the pork chops from the fridge to bring to room temperature.
  2. Heat the oven to 400 degrees.
  3. 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.
  4. Meanwhile, coat the pork chops with the remaining 1/2 tablespoon of oil, 1 1/2 teaspoon salt, red pepper flakes and brown sugar.
  5. 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).
  6. 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.
  7. Deglaze the skillet with the water and whiskey. Scrape up the brown bits and simmer for about 1 minute.
  8. 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.
  9. Serve the pork chops whole or thinly sliced, topped with the gravy.

One thought on “Pan Seared Pork Chops with Red Eye Gravy

  1. Pingback: Sean Brock’s Grits | a pleasant little kitchen

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