Pork Chops with Red-Eye Gravy

This is a fairly easy and SUPER delicious dish loaded with unique flavor. Love it! I used a french press to make the strong coffee which worked out great. Serve with a side of grits or mashed potatoes and a dark green like wilted spinach.

Pork Chops with Red-Eye Gravy (Cooking Li.ght December 2011)

1 TBS olive oil

4 (6 oz) bone in pork chops

1/2 tsp salt, divided

1/2 tsp pepper, divided

1/4 cup shallots, chopped

1 tsp dried thyme

1 small package mushrooms, sliced

1/4 cup dry sherry

1/2 cup hot strong brewed coffee, divided

1/2 cup tomato juice

2 tsp sherry vinegar ( I used cider vinegar)

1. Heat a large skillet over med-high heat. Add oil to pan. Swirl to coat. Sprinkle pork with 1/4 tsp salt and pepper. Add pork chops to pan, and cook 3 -5 minutes on each side (or until done), covering partially with a lid. Remove pork from pan, keep warm.

2. Add shallots, thyme, and sliced mushrooms to pan. Saute 4 - 5 minutes. (I added a small amount of water to loosen the browned bits from the pan at this time.) Stir in sherry and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining salt and pepper, 1/4 cup coffee, juice and vinegar. Bring to a simmer, cook for 3 minutes. Combine cornstarch and remaining 1/4 cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook 2 minutes until thickened, remove from heat.

Enjoy!