Staying in this Valentine’s Day? Uncork a bottle of Mark West Black and save some for your dinner menu. The brand’s “Potato Chip and Sea Salt Black Chocolate Bark” and “Black Coffee Chile Dry-Rubbed Pork Chops” are must-try recipes to share with your sweetheart.
Potato Chip and Sea Salt Chocolate Bark
16 oz 72 percent dark chocolate, finely chopped
3/4 cup crushed kettle-style potato chips, divided in half
1 tsp flaky salt (like Maldon salt)
1. Place chocolate in a large, heat-proof bowl over a pan of barely simmering water. Stir until melted and smooth.
2. Remove bowl from heat and stir in half of the potato chips.
3. Spread onto a nonstick pan into a rectangle, about ¼ inch thick. Sprinkle salt over all chocolate, then lightly press remaining potato chips into chocolate.
4. Set in a cool place to set for 1-2 hours. Break into pieces and serve.
2 tsp chili powder
2 tsp fine ground espresso coffee
1 tsp brown sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 pork chops, center cut, bone-in, 1-inch thick
1 bottle Mark West Black Pinot Noir
1 tbsp canola oil
1. Combine first five ingredients in a small bowl. Rub pork with spice mixture, cover and place in refrigerator for 2 to 4 hours.
2. Add 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.
3. Preheat the oven to 400F.
4. 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.
5. Cook for 6-10 minutes or until the thickest part of the pork chop registers 140F. Rest the chops for five minutes before serving. Drizzle with red wine reduction and serve.
Learn more about Mark West Wines Black Pinot Noir.