Pork Chops with Grits and Red-Eye Gravy

Ingredients

• 0.5 teaspoon pepper black divided
• 1 tablespoon butter 
• 2 teaspoons cornstarch 
• 2 teaspoons thyme leaves fresh chopped
• 0.1 teaspoon ground pepper red
• 2.3 cups milk 2% divided reduced-fat
• 0.3 cup madeira wine dry
• 4 ounce exotic mushroom blend sliced
• 1 tablespoon olive oil extra-virgin
• 24 ounce center-cut loin pork chops bone-in trimmed 1/
• 0.5 cup quick-cooking grits uncooked
• 0.5 teaspoon salt divided
• 0.3 cup shallots chopped
• 2 teaspoons sherry vinegar 
• 0.5 cup strong coffee decoction hot divided brewed
• 0.5 cup lower-sodium tomato juice 

Equipment

• frying pan
• sauce pan
• whisk

Directions

1. Heat a large skillet over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Sprinkle pork with 3/8 teaspoon salt and 1/4 teaspoon black pepper.
4. Add pork chops to pan, and cook 3 minutes on each side.
5. Remove pork from pan; keep warm.
6. Add shallots, thyme, and sliced mushrooms to pan; saut 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.
7. Combine cornstarch and remaining 1/4 cup coffee.
8. Add cornstarch mixture to pan, stirring with a whisk; cook for 2 minutes or until mixture thickens, stirring frequently.
9. 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.
10. Remove from heat; stir in remaining 2 tablespoons milk and butter.