2.666665
3 ratings

Black Coffee Chile Dry-Rubbed Pork Chops

The next time you make pork chops, try a rub with espresso, chili, and brown sugar
pork chops

Mark West Black 

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings4
Calories Per Serving308
Total Fat11g17%
Sugar0.8gN/A
Saturated3g14%
Cholesterol37mg12%
Protein12g24%
Carbs6g2%
Vitamin A21µg2%
Vitamin B120.3µg5.2%
Vitamin B60.3mg15.3%
Vitamin C0.4mg0.6%
Vitamin D0.3µg0.1%
Vitamin E1mg6%
Vitamin K4µg5%
Calcium16mg2%
Fiber0.5g2%
Folate (food)1µgN/A
Folate equivalent (total)1µgN/A
Iron0.7mg4%
Magnesium15mg4%
Monounsaturated6gN/A
Niacin (B3)3mg14%
Phosphorus120mg17%
Polyunsaturated2gN/A
Potassium239mg7%
Riboflavin (B2)0.2mg9.4%
Sodium359mg15%
Sugars, added0.7gN/A
Thiamin (B1)0.5mg35.4%
Zinc1mg7%