Pork Chops with Raspberry-Chipotle Sauce & Garlic Orange Spinach

Valentine’s Day Dinner

.Pork Chops with Raspberry-Chipotle Sauce
.Garlic Orange Spinach
.Baked Potatoes
.Chocolate and Coconut Cream Fondue

This is the meal I made for Valentine’s Day.  It was a nice, as well as easy meal.

Pork Chops with Raspberry-Chipotle Sauce

4 pork chops, trimmed of fat
1 T. oil
salt and pepper to taste

2 T. finely chopped shallots
2 cloves garlic, finely chopped
1 12 oz. bag frozen raspberries
1 cup dry red wine
2 cups chicken stock
1 canned chipotle chile in adobo sauce, minced
2 T. butter
salt and pepper to taste

Rinse pork chops and pat dry.  Season with salt and pepper.  Heat 1 T. oil in a skillet over medium high heat until hot, but not smoking.  Add the pork chops to the skillet and cook, turning once until browned and cooked through, about 8 minutes.  Remove pork chops to a plate and cover with foil; set aside.

Add shallots and garlic to skillet and saute for about 30 seconds (you may have to add a dash of oil).  Add the raspberries and cook, stirring for another 30 seconds.  Add the red wine, scraping any bits on the bottom of the pan.  Reduce the mixture over high heat until about 3/4 cup liquid remains.  Add the stock and chipotle.  Reduce over high heat until about 2 cups of liquid remains.  Strain the mixture into a clean saucepan and heat to boiling.  Remove from heat and whisk in the butter and season with salt and pepper to taste.

Spoon some of the sauce onto a plate and place a pork chop over it.

Garlic Orange Spinach

1 10 ounce bag of spinach leaves, washed with stems removed
1  clove garlic,  thinly sliced
2  T.  olive oil
3  T. fresh orange juice
1  T. orange zest
salt & pepper to taste

In a large pot heat oil over med. high heat, add garlic and cook stirring constantly until it begins to brown, about 30 seconds.  Add orange juice and cook until reduced about 30 seconds.  Add spinach and orange zest and saute until spinach wilts.  Remove from heat and season with salt & pepper.

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