Recipes

Pork Chops with Red-Eye Gravy

Name: Pork Chops with Red-Eye Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 Coleman Boneless Center Cut Pork Butt Roast; 6 oz Coleman Uncured Ham Steak, cut into small, ½” dice; 3 tablespoons canola oil; ¾ cup strong black coffee; 1 cup chicken broth; 1 tablespoon brown sugar, packed; 2 tablespoons unsalted butter; 1 small bunch Italian parsley, chopped

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Servings

6

Prep Time

10 min

Cook Time

20 min

Ingredients

6 Coleman Boneless Center Cut Pork Butt Roast
6 oz Coleman Uncured Ham Steak, cut into small, ½” dice
3 tablespoons canola oil
¾ cup strong black coffee
1 cup chicken broth
1 tablespoon brown sugar, packed
2 tablespoons unsalted butter
1 small bunch Italian parsley, chopped

Instructions

Pat the pork chops dry with paper towels and season both sides with salt and pepper.

Place oil in a cast-iron skillet or other heavy bottomed pan over medium-high heat until it appears to be shimmering. Add seasoned pork chops to pan and cook until browned and cooked through, 5-6 minutes per side for medium. Transfer pork chops to a plate and cover with foil to keep warm.

Add the ham to the skillet. Cook, stirring frequently, until the ham is fragrant and any fat has rendered, about 5 minutes.

Add the coffee and bring to a boil. Continue to boil until the coffee has reduced by half.

Stir in the chicken broth and sugar, return to a simmer, and continue to cook for 5 minutes.

Remove from the heat and stir in the butter and parsley.

Spoon the gravy over the pork chops and serve immediately.

Fun Fact

Red-eye gravy's name comes from its distinct appearance. Prepared traditionally with coffee and ham grease, the water-based coffee sinks to the bottom and the oil-based grease forms the top layer. In a round bowl the mixture looks much like a red human eye.

Products in This Recipe

Boneless Center Cut Pork Loin Chops (3)

Uncured Ham Steak

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