There's something undeniably comforting about a plate of Smothered Pork Chops with Onions in Red Eye Gravy. This dish is a true representation of southern cooking, where tender pork chops are enveloped in a velvety onion gravy that is a blend of flavors and textures. The unique twist of red eye gravy—made with coffee and drippings—brings a delightful depth to this hearty meal.
Ingredients
Scale:
4 bone-in or boneless pork chops (about 1 inch thick)
Salt and Pepper to taste
1 tablespoon pork chop seasoning
2 tablespoons vegetable or olive oil
2 medium onions, thinly sliced
2 cloves garlic, minced
2 tablespoons flour
1 cup low sodium chicken broth
½ cup brewed coffee
2 tablespoons butter
Chopped fresh parsley for garnish
Instructions
Generously season both sides of the pork chops with salt, pepper, and pork chop seasoning. Allow them to sit at room temperature for about 15-20 minutes.
In a large skillet, heat the vegetable or olive oil over medium-high heat until shimmering.
Carefully add the pork chops to the skillet. Sear each side for 4-5 minutes until golden brown. Remove the chops from the skillet and keep warm.
In the same skillet, add the sliced onions and sauté for about 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes.
Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute.
Gradually pour in the chicken broth and brewed coffee while stirring. Bring to a simmer and allow to thicken for about 5 minutes.
Nestle the pork chops back into the skillet, spooning some gravy over each chop. Cover and reduce heat to low, cooking for an additional 10-15 minutes.
Stir in the butter until melted and the gravy is glossy. Adjust seasoning as needed.
Plate the pork chops and spoon the onion gravy over them. Garnish with chopped fresh parsley.
