Smoky warm flavors pair so nicely with pork chops, and as we found also, with this 2014 Barbera. Something about the spice and acidity to the wine plays off delightfully well with the chipotle pepper and other spices. While the fruit in the wine is enough to cool the warmth of the chili and chipotle, the coconut milk in the sauce finds a symbiotic relationship with the acid in the wine. Serve with a side of rice, bread, or salad, but enjoy with Barbera!

4-5 Boneless Center Cut Pork Chops or Chicken Breasts or Thighs
2 tbsp avocado oil
For the Marinade:
1 tbsp chili powder
1 clove garlic, minced
1/2 tsp ground chipotle chili pepper spice
1 tsp paprika
1/2 tsp cumin

For the Sauce:
1 cup canned coconut milk 1/2 tsp liquid smoke
1/2 tsp ground chipotle chili pepper spice 1/4 cup chopped fresh cilantro

For garnish:
Juice of 2 limes
Chopped fresh cilantro

In a small bowl, mix together spices for marinade.

In a casserole dish, coat meat with avocado oil, and then sprinkle with marinade spices. Set in refrigerator to marinate for at least 2 hours or overnight.

Coat skillet with avocado oil and cook the meat 4-5 minutes per side, or until the center reaches 165 degrees F. (pork) or 180 degrees F. (chicken).

While the meat is cooking, mix together the ingredients for the sauce in a blender or food processor until smooth.

Once the meat is cooked through, pour the sauce on top. Garnish with lime juice and extra cilantro (optional) and serve immediately with Barbera.