Hand-Selected Recipes and Stories Straight to Your Inbox


Cast Iron Pork Chop with Red-Eye Gravy

Serves: 2
Hands On Time: 
Total Time: 


2 large bone-in pork chops, either porterhouse or center-cut
Salt and freshly ground black pepper
3 tablespoons vegetable oil
6 ounces country ham, cut into thin 2-inch-long strips
3/4 cup strong black coffee
1/2 cup chicken broth
1 tablespoon brown sugar, packed
2 tablespoons unsalted butter
2 tablespoons chopped Italian parsley


Heat a large cast iron skillet over medium-high heat. Season the pork chops on both sides with salt and pepper. Once the pan is hot, add the oil, swirl the pan, and then add the pork chops. Sear until browned and cooked through, about 8 minutes per side for medium.

Transfer the pork chops to a plate and add the country ham to the skillet. Cook, stirring frequently, until the ham is fragrant and much of its fat has rendered, about 5 minutes. Add the coffee and bring to a boil. Continue to boil until the coffee has reduced to about 1/3 cup. 

Stir in the chicken broth and sugar, return to a simmer, and continue to cook for 5 minutes. Remove from the heat and stir in the butter and parsley. Spoon the gravy over the pork chops and serve.

Photo Credit: Ideabar Austin

the southern
kitchen difference