Pork Chops with Red Eye Gravy
Seared pork chops topped with a coffee-based sauce on a bed of brown rice. Served with sauteed spinach and caramelized onions.
Difficulty:
Medium
Time:
40 - 45 minutes
This dish is Gluten-Free
Calories: 729
Fat: 25g
Carbs: 89g
Protein: 41g
ABOUT THE DISH
Red-Eye gravy is a thin sauce that originated from the southern U.S. There are different versions of the sauce depending on the part of the region it is being cooked. Traditionally it is made with chopped (leftover) ham or roast beef and strong black coffee. In Louisiana, the sauce is served on meat over a bed of rice.
Ingredients
Brown rice
Lemon
Vegetable Broth Base
Garlic
Onions
Spinach
Instant espresso
Glaze base
Lucy's pub blend
Pork chops
Butter
Cooking terms for this recipe
Sear
To cook the surface of meat very quickly with intense heat.
Nappé
Refers to either the ability of a liquid to "coat the back of a spoon" or the act of coating a food.
Zest
The peel of, or grating of a citrus peel for flavor.
What you need
Small pot with lid
Large saute pan
Medium sauce pan