Pork Chops With Grits And Red-Eye Gravy

• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1/4 cup chopped shallots
• 2 teaspoons chopped fresh thyme
• 1 (4-ounce) package sliced exotic mushroom blend
• 1/4 cup Madeira wine or dry sherry
• 1/2 cup hot strong brewed coffee, divided
• 1/2 cup lower-sodium tomato juice
• 2 teaspoons sherry vinegar
• 1/8 teaspoon ground red pepper
• 2 teaspoons cornstarch
• 2 1/4 cups plus 2 tablespoons 2% reduced-fat milk, divided
• 1/2 cup uncooked quick-cooking grits
• 1 tablespoon butter

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork with 3/8 teaspoon salt and 1/4 teaspoon black pepper. Add pork chops to pan, and cook 3 minutes on each side. Remove pork from pan; keep warm. Add shallots, thyme, and sliced mushrooms to pan; saute for 4 minutes. Stir in wine, and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining 1/4 teaspoon black pepper, 1/4 cup coffee, juice, vinegar, and red pepper. Bring to a simmer; cook for 3 minutes. Combine cornstarch and remaining 1/4 cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook for 2 minutes or until mixture thickens, stirring frequently.
2. Bring 2 1/4 cups milk and remaining 1/8 teaspoon salt to a boil in a medium saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed, stirring frequently with a whisk. Remove from heat; stir in remaining 2 tablespoons milk and butter.

extravirgin olive oil, pork chops, salt, black pepper, shallots, thyme, mushroom blend, madeira wine, coffee, lower, sherry vinegar, ground red pepper, cornstarch, milk, grits, butter

Taken from www.myrecipes.com/recipe/pork-chops-grits-gravy (may not work)