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 


  • 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.

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.