Happy National Pinot Noir Day! To celebrate, make this delicious wine infused pork chops recipe, courtesy of Mark West Wines! Check it out below.
2 teaspoons chili powder
2 teaspoons fine ground espresso coffee
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pork chops, center cut, bone-in, 1-inch thick
1 bottle Mark West Black Pinot Noir
1 tablespoon canola oil
Combine first 5 ingredients in a small bowl. Rub pork with spice mixture, cover and place in the refrigerator for 2 to 4 hours.
Add the bottle of wine to a saucepan and bring it to a boil. Lower heat to a simmer and cook for 45 minutes to 1 hour.
Preheat the oven to 400°. Place an oven-proof skillet over medium-high heat.
Add 1 tablespoon canola oil to the pan and heat for 1 minute. Lay the pork chops in the hot skillet and sear for 3 minutes or until a golden crust appears. If the pan is smoking too much, turn down the heat. Flip the chops and immediately transfer the skillet to the oven.
Cook for 6-10 minutes or until the thickest part of the pork chop registers 140°. Rest the chops for 5 minutes before serving.
Drizzle with red wine reduction and serve. Enjoy!
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