Pork Chops with Grits and Red-Eye Gravy

These pan-fried pork chops are drizzled with the classic red eyes sauce and served with instant grits. They are the perfect first course if you need a quick and easy weeknight dinner!
Preheat a large skillet over medium-high heat. Pour the oil into the pan; stir to coat. Sprinkle the pork with 3/8 teaspoon salt and 1/4 teaspoon black pepper. Place the pork chops in the skillet and cook for 3 minutes on each side. Remove pork from the pan; keep warm. Add the shallots, thyme and chopped mushrooms to the pan; simmer for 4 minutes. Pour in the wine and cook for 30 seconds, scraping off the pan so that the pieces are not browned. Add the remaining 1/4 teaspoon black pepper, 1/4 cup coffee, juice, vinegar, and red pepper flakes. Bring to a boil; cook for 3 minutes. Combine cornstarch and remaining 1/4 cup coffee. Add the cornstarch mixture to the pan, stirring with a whisk; cook for 2 minutes or until the mixture thickens, stirring frequently.In a medium saucepan, bring 2 1/4 cups of milk and the remaining 1/8 teaspoon of salt to a boil. Gradually add the grits. Cover, reduce heat and simmer for 5 minutes or until liquid is absorbed, stirring frequently with a whisk. Remove from the heat; add the remaining 2 tablespoons of milk and butter.