Chipotle Sauce for Pork Chops or Chicken
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 cuminFor 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 cilantroFor garnish:
Juice of 2 limes
Chopped fresh cilantro
In a small bowl, mix together spices for marinade.
a casserole dish, coat meat with avocado oil, and then sprinkle with
marinade spices. Set in refrigerator to marinate for at least 2 hours
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.
the meat is cooked through, pour the sauce on top. Garnish with lime
juice and extra cilantro (optional) and serve immediately with Barbera.