The seasoning was Discovery chipotle paste which is a great store cupboard standby.
I smeared this on the chops which I then baked in the oven until they were nicely cooked.
To go with the chops, I cooked some rice with red kidney beans and onions, coloured with annatto seeds. I also made a mixed salad of lettuce, avocado, cucumber, olives and tomatoes with a simple dressing of olive oil and lime juice.
To finish the dish off, we also had some red and green pickled jalapeños on the side.
A nice simple spicy dish to finish off the holiday weekend.
We had a bottle of Spanish wine with this; it was the 2000 Castillo de Valdestrada, Vino de la Tierra de Extremadura 100% Tempranillo. I’ve had this bottle hanging around for a while now, it was the last of a case I’d bought ages ago and I wanted to see how it had turned out. It had a lot of lovely vanilla-scented oakiness and rich deep maturity. Still with enough fruit to feel fresh in the mouth, it had plenty of body and spiciness to stand up to the smoky chipotle. A lovely mature Spanish red.