In Need Of A Dinner-For-Two For Your Valentine's Sweetheart?

If you’re scrolling through cookbooks looking for what would be perfect for your St. Valentine’s Day dinner for two, look no further. This recipe combines pork chops with spice, espresso and Pinot Noir. Enjoy!

Recipe courtesy of chefs from California-based Mark West Winery.

NOTE: Any brand of wine can be substituted in this recipe.

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BLACK COFFEE CHILE DRY-RUBBED PORK CHOPS

SERVINGS: 2

INGREDIENTS

2 teaspoons chili powder

2 teaspoons fine ground espresso coffee

1 teaspoon brown sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 pork chops, center cut, bone-in, 1-inch thick

1 bottle Mark West Black Pinot Noir or any brand of Pinot Noir

1 tablespoon canola oil

DIRECTIONS

Combine first 5 ingredients in a small bowl. Rub pork with spice mixture, cover and place in the refrigerator for 2 to 4 hours.

Add the 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.

Preheat the oven to 400°.

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.

Cook for 6-10 minutes or until the thickest part of the pork chop registers 140°. Rest the chops for 5 minutes before serving. Drizzle with red wine reduction and serve.

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