This recipe is something that I came across a long time ago. I have made it a couple of times and prefer to use it with pork.
2 pork chops
2 tbsp salted butter
1 cup white mushrooms (baby bellas work as well)
2 - 3 tbsp all purpose flour
2 cups cold coffee
1 tbsp Worcestershire
1 tbsp whole peppercorn
salt if needed
Optional - 1/2 cup heavy cream
Sear the pork chops with the olive oil. Do this to both sides. You don't want to over cook the chops. You just want to brown them on both sides. You can finish cooking it in the oven at 350 for about 30 minutes or until how well done you would like it cooked.
Place the pork chops off to the side. I am cutting the pork chops in half and adding a dressing full of mushrooms and other good stuff. This doesn't have to be anything fancy. If you don't want to have stuffed pork chops, that is ok. Just keep it simple.
Now you are ready to make your red eye gravy. Using the same pan that you cooked the pork chops in, add the 2 tbsp of butter. Once the butter has melted, add the mushrooms. Brown them and add some Worcestershire to the cooking mushrooms.
After you have cooked the mushrooms, move off to the side. Add the flour to the heated pan. Whisk the flour with a small whisk making sure the flour is cooked down and brown. Don't get it too brown (unless you want to).
Add the coffee to the flour mixture. Continue to stir. Also add the peppercorns to the sauce. Stir to make sure its well incorporated. Taste to see if you need to add additional salt.
As you can tell, this will be a great addition to the pork chop. I have also make a twice baked potato with a side salad. Very very good!!
Recently, I have made this with no mushrooms and added some heavy cream. This makes the red eye gravy lighter as well as creamier. This time I diced the pork into bite sized pieces along with fresh green beans, and garlic mashed new potatoes.