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Pork Chops with Red-Eye Gravy

10 min
20 min



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

2 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.

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

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

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

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

7 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.