- 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, one-inch thick
- 1 bottle pinot noir, such as 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 degrees F.
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 degrees.
Rest the chops for 5 minutes before serving. Drizzle with red wine reduction and serve.