Smothered Pork Chops in Red Eye Gravy

"This is an all time favorite dish of ours. To get maximum flavor do not use an expensive cut of pork chop such as center cut. You need to use the "assorted, family pack" bone-in type chop. You also must brown your chops VERY well. Well browned chops are another secret to this dish. I was always doubtful that I would like this type of recipe when I would see it in cookbooks. DH saw this recipe on a cooking show and decided to try it. We enjoy this as a late morning brunch or a Sunday supper. The prep time includes the cooking time for the grits. Treat yourself and use the old fashioned grits and not instant. There is no comparison between the two. It is a long cooking time but is well worth it."
photo by Marsha D. photo by Marsha D.
photo by Marsha D.
Ready In:
2hrs 20mins


  • 4 assorted type bone in pork chops
  • creole seasoning (I use Tony Chacherie)
  • 24 ounces of freshly brewed black coffee (use 6 ounces of coffee per pork chop)
  • cooked old fashioned grits (Not Instant)


  • Season pork chops heavily.
  • In large skillet brown pork chops until mahogany in color (this will probably take about 45 minutes to 1 hour).
  • Add coffee to skillet.
  • Cover, reduce heat and simmer until fork tender (about 1 hour).
  • Serve over hot cooked grits.

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  1. My family LOVED this! It was very good and surprisingly I LOVED the red eye gravy. I made mine with boneless pork chops so it didn't take quite as long as the directions say...but they were fab nonetheless! Thanks for sharing!
  2. I thoroughly enjoyed this recipe, especially the red eye gravy. YUM! I added a bit of bacon grease to the gravy while it was simmering for a hour. It gave a more country flavor along with alittle salt too. The pork chops had a very nice flavor too. I just want to thank you for this recipe and know that the red eye gravy was a neat change for the standard way of cooking pork chops. Thanks for sharing!


Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
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