Smothered Pork Chops in Red Eye Gravy
Elevate your dinner table with these indulgent Smothered Pork Chops in Red Eye Gravy, a Southern-inspired masterpiece bursting with bold flavors. Perfectly seasoned and pan-seared bone-in pork chops are gently simmered in a rich gravy made from brewed coffee, chicken broth, and a touch of heavy cream, creating a unique balance of savory and subtle bitterness. Sautéed onions and garlic infuse the dish with aromatic depth, while the optional sprinkle of fresh parsley adds a vibrant finish. This comforting recipe is ready in under an hour and pairs beautifully with mashed potatoes, fluffy rice, or roasted vegetables for a complete, hearty meal. Whether you’re craving something comforting or impressive, this dish is sure to delight.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup All-purpose flour
- 2 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 1 cup Strong brewed coffee
- 1 cup Chicken broth
- 0.25 cup Heavy cream
- 1 medium, sliced Yellow onion
- 2 cloves, minced Garlic
- 2 tablespoons, chopped (optional) Fresh parsley
Instructions
Season both sides of the pork chops with salt, black pepper, and paprika.
Dredge the seasoned pork chops in the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium-high heat. Add the butter to the pan and allow it to melt.
Place the pork chops in the skillet and brown them on both sides, about 3-4 minutes per side. Remove the pork chops from the skillet and set them aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until they soften and become translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to avoid burning.
Deglaze the pan by pouring in the strong brewed coffee and chicken broth, using a wooden spoon to scrape up the browned bits on the bottom of the skillet.
Let the liquid come to a gentle simmer. Stir in the heavy cream and allow the sauce to thicken slightly, about 2 minutes.
Return the pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pork chops are tender and fully cooked (internal temperature of 145°F or 63°C).
Sprinkle the optional fresh parsley over the top for a garnish before serving.
Serve the smothered pork chops with red eye gravy alongside mashed potatoes, rice, or your favorite vegetables for a complete meal.
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.5 g | ||
| Protein | 30.1 g | 60% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 502 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
