Glad you guys are enjoying this one. I made a variation today; I deglazed the pan with 1/2 bottle of Abita Purple Haze
(instead of port), then I added about 1/4 cup of pure pomegranate juice and a bit of red wine vinegar. The rest of the sauce procedure remained the same, just the liquids changed. Again, it was a winner!
The pepper is a small poblano chile, split and seeded, then simply filled with shredded cheddar cheese and baked. The beer is Bear Republic's Hop Rod Rye - an excellent companion.