Coffee crusted goat chops with red wine reduction

Posted on February 11, 2013


This is an elegant yet simple meal that will impress significant others and dinner guests alike.  Goat has a wonderfully mild flavor that pairs perfectly with coffee and spice, and the red wine sauce goes great with any red meat.  This is one of those meals that makes it easy to be paleo, because you still feel indulged, and not like you are missing out on anything.  I served my chops with cauliflower puree and roasted carrots and fennel.

For chops:

2 lbs goat chops

1 tsp ground coffee

1 tsp ancho chili powder

1/2 tsp organic 100% cocoa powder

salt and pepper

1 tbsp bacon fat or butter

For sauce:

3 cloves garlic, minced

1 shallot, minced

1 cup red wine such as malbec or shiraz

Coat chops evenly with spices and allow to marinate until they come to room temperature, about 30 minutes.  Heat fat in a heavy skillet over medium high heat, and add chops working in batches if necessary.  Sear on both sides until spice mixture begins to brown and caramelize 2-3 minutes each side.  Transfer shops to a shallow sided baking sheet, and finish in a preheated 375 degree oven.  Cook chops about another 15 minutes for medium.

Meanwhile, turn skillet down to medium heat and add shallots and garlic cooking until fragrant and translucent, adding more fat if necessary.  Add wine and any spices leftover from tossing the chops, allowing liquid to reduce by about half.  Sauce should be thick, but not dry or sticky.  Serve chops alongside your favorite veggies and spoon sauce over the top.  Enjoy!

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