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

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.

Small pot with lid

Large saute pan

Medium sauce pan

Step 1: MISE EN PLACE

Read through entire recipe before beginning. Wash and dry all produce. Peel and dice onion. Zest lemon, then cut in half and juice. Thinly slice the garlic. Mix vegetable broth base to 1/2 cup of water. Mix the instant coffee with 1/4 cup of water and let sit. Remove pork chops from package. Rinse, pat dry and season all over with Lucy’s spice blend.

Step 2: COOK THE RICE

Combine brown rice in a small pot with 1.5 cups water. Cover and bring to a boil then reduce heat and simmer 30-35 minutes, until rice is tender. *Chef’s tip: in order to time the dish so that you are not waiting on the rice to finish, wait to cook the red-eye gravy, pork chops and spinach until the rice is almost done cooking, about 15 minutes before it is finished.

Step 3: MAKE THE RED EYE GRAVY

In a medium sauce pan on medium high heat add the coffee, gravy base and vegetable broth and bring to a simmer. Cook until the sauce has reduced and is nappe (coats the back of a spoon), about 8-10 minutes. Turn off heat.

Step 4: SEAR THE PORK

In a large sauté pan over medium heat add 1Tbsp. of oil. When hot, add the pork chops and sear on each side for 3-4 minutes until a nice golden crust has formed. Remove from heat and set aside on a cutting board until ready to plate. USDA recommends pork be cooked to an internal temperature of 145ºF.

Step 5: SAUTE THE SPINACH

Add butter into the same large sauté pan over medium heat. When melted, add the onion and sauté until soft and translucent 4-5 minutes. Add the spinach and lemon zest and toss until the spinach starts to wilt. Remove from heat

Step 6: PLATE YOUR DISH

Divide the brown rice between two plates and top with the sautéed spinach and onions. Place the pork chop on top and drizzle with the red eye gravy.