Valentine's Dinner Surprise

So Tim was off on Valentine's Day and Paul had to work, so as a surprise, Tim made dinner.  If you're looking for an extra-special surprise, this meal was not terribly difficult to make, but was absolutely delicious and packed a great punch!

FYI - Paul was completely surprised to see dinner ready when he walked in the door.

Helpful hint:  Prep dessert first (soufflé can sit in fridge until ready to heat).

MAIN COURSE: 
Pork Chops with Wine & Garlic


6 whole pork chops
2 Tbsp Garlic EVOO
3 Tbsp Butter
Salt/Pepper
1.5 C Red Wine
1/2 C Beef Broth (more if needed)
1 Bay leaf
1 Tbsp. Balsamic Vinegar
2 whole heads of garlic (18+ whole peeled cloves of garlic)

Heat oil and 2 Tbsp. butter in a heavy skillet over high heat.  Salt and pepper both sides of the pork chops and sear them on both sides until they are golden (approx. 2 minutes per side).  Remove from skillet and set aside.  Don't worry too much about them being completely cooked (they'll have time later to cook through - main focus right now is a good sear).

Reduce heat to medium-high  and throw in the whole garlic cloves.  Stir them around and cook for several minutes until golden brown.  Pour in the red wine and add the bay leaf.  Stir around and let it reduce (raise heat if necessary).  Cook sauce for several minutes (until reduced and thick).

Stir in the beef broth (add more if it needs the liquid) and add the chops back in to the liquid (arrange them so that they're swimming in the sauce).  Allow the chops to cook in the liquid a few minutes then pour in the balsamic vinegar.  Stir to distribute, cook a few more minutes, until the pork chops are done.

Remove the chops from the pan once more, let the sauce reduce more (if needed) until it is very thick and rich.  Garlic should be soft.  Swirl in 1 Tbsp. butter and sprinkle with salt and pepper. 

Arrange pork chops on a platter, pour the whole skillet of sauce (including garlic) over the top.

(Original recipe from Pioneer Woman)

SIDE: 
Mediterranean Salad


1 can (14.5 oz) Hunt's Diced Tomatoes with Basil, Garlic, & Oregano, undrained
1 Tbsp. balsamic vinegar
1 pkg (10 oz) mixed salad greens
3 Tbsp. chopped ripe olives
1/4 C. chopped green onions
1/4 C. crumbled feta cheese

Stir together undrained tomatoes and balsamic vinegar in a large bowl.  Add the salad greens and toss to combine.  Divide salad among plates.  Top with olives, onions, and cheese.

(Original recipe from readyseteat.com)

DESSERT:
Chocolate Soufflés

2 Tbsp. butter, plus more for coating ramekins
1/4 C. granulated sugar, plus more for coating ramekins
8 oz. good quality dark chocolate, chopped
7 eggs, separated
Pinch of Salt
Melted vanilla bean ice cream (for serving)

Preheat oven to 350 degrees.

Butter 6 ramekins (or 1 large soufflé dish) and coat with the granulated sugar, tapping the side of the ramekins while upside down to remove any excess sugar.  Heat the chocolate and butter in a glass bowl over simmering water in a double boiler until blended, stirring occasionally.  When blended, remove the bowl from the double boiler.

Using a hand mixer, beat the egg whites with a pinch of salt in a mixing bowl until soft peaks form.  Add the 1/3 C. granulated sugar gradually, beating constantly until stiff peaks form.  In a small bowl, whisk the egg yolks until slightly paler in color.  Add the whisked egg yolks to the melted chocolate mixture, then fold in the egg whites.

Spoon (or pipe) the chocolate mixture into the prepared ramekins and arrange them on a baking sheet.  Carefully put them in the middle of the oven and bake until the soufflés are risen and cooked, about 18-25 minutes.  Remove the soufflés from the oven and serve immediately with melted vanilla bean ice cream, in a pitcher, to be poured over the soufflés.

(Original recipe from Food Network's 5-Ingredient Fix with Claire Robinson, 2010)