Taste of the South

Cast Iron Classics



The hint of coffee in this savory gravy was inspired by classic redeye gravy.

2 tablespoons vegetable oil, divided
¾ pound fresh green beans
1¾ teaspoons kosher salt, divided
1 teaspoon ground black pepper, divided
4 pork rib chops (about
¾ inch thick)
½ cup chopped country ham
¼ cup finely chopped onion
1½ cups chicken broth
½ cup water
½ cup brewed coffee
⅓ cup all-purpose flour
½ cup whole milk
1 tablespoon Creole mustard

1. In a 12-inch cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add beans, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring frequently, until crisp-tender and lightly browned, about 4 minutes. Remove from skillet. Loosely cover and keep warm.

2. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sprinkle pork chops with 1 teaspoon salt and ½ teaspoon pepper. Add to skillet; cook until a meat thermometer inserted in thickest portion registers 145°, about 4 minutes per side. Remove from skillet. Loosely cover and keep warm.

Add ham and onion to skillet; cook until lightly

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