Lowcountry Pork Chop Recipe

Prepare pork

Remove pork chop from refrigerator 20–30 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Using a sharp knife, score a small line of fat around the edge if needed to prevent curling.

Season and set up breading station

In a shallow dish whisk together the all-purpose flour, breadcrumbs, salt, black pepper, garlic powder, onion powder, and smoked paprika. In a second shallow bowl whisk the egg with the buttermilk until combined.

Bread the chop

Dredge the pork chop first in the flour-breadcrumb mixture, pressing gently to adhere. Dip into the egg-buttermilk mixture, then return to the flour-breadcrumb mixture for a final coat, pressing to build an even crust. Set on a wire rack and let rest 5–10 minutes to help coating adhere.

Pan-fry

Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 3 tablespoons neutral oil and 1 tablespoon butter. When butter foams and oil shimmers, add the chop. Cook 4–5 minutes on the first side without moving to build a crust. Flip and reduce heat to medium. Continue cooking 4–7 minutes more, turning occasionally, until an instant-read thermometer inserted near the bone reads 140–145°F (60–63°C). Total cook time depends on thickness; a 1.25–1.5 inch (14 oz) bone-in chop often reaches temperature in this time range.

Rest and reserve juices

Transfer the cooked chop to a plate and tent loosely with foil. Pour off and reserve about 2 tablespoons of pan juices and drippings into a small heatproof bowl for the gravy. Leave any browned bits in the pan for the red eye sauce.

With the same skillet used for frying still over medium heat, add 1 tablespoon bacon drippings or oil if pan is dry. Stir to loosen browned bits (deglaze) for 30 seconds. Add the reserved pan juices and hot brewed coffee. Stir in brown sugar, hot sauce if using, salt and pepper. Bring to a gentle simmer and cook 2–3 minutes until slightly reduced and glossy. Taste and adjust seasoning. If you prefer a thicker gravy, simmer 1–2 minutes longer. Spoon the red eye gravy over the rested pork chop when serving.

Boil liquids

In a medium saucepan bring 3 cups water and 1 cup whole milk to a gentle boil with 1 teaspoon salt. Reduce heat to low so the liquid is at a steady simmer.

Add grits

Slowly whisk in 1 cup stone-ground grits to the simmering liquid to prevent lumps. Stir continuously for 1–2 minutes until mixture thickens slightly.

Simmer and stir

Cover partially and simmer on low, stirring frequently (every 3–5 minutes) to prevent sticking, for 30–40 minutes until grits are tender and creamy. If grits thicken too much, stir in up to 2–4 tablespoons additional milk or water to reach desired consistency.

Finish

Remove from heat and stir in 2 tablespoons butter and 1/2 cup grated sharp cheddar until melted and smooth. Adjust salt and pepper to taste. Keep warm until plating.

Spoon a generous portion of creamy stone-ground grits onto the plate. Place the rested breaded pork chop on top or beside the grits. Spoon red eye gravy over the pork chop and a little onto the grits if desired. Garnish with chopped chives or parsley and serve with a lemon wedge if using.