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Go Oregonian! Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives (Rachael Ray) Recipe

Go Oregonian! Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives (Rachael Ray) Recipe

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Go Oregonian! Oregon Style Pork Chops with Pinot Noir and Cranberries, Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts and Blue Cheese, Charred Whole Grain Bread with Butter and Chives (Rachael Ray)

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Ingredients:

Serving

4 (1 1/2-inch thick) boneless pork loin chops
salt and pepper
4 tbsp extra-virgin olive oil , 3 turns of the pan
2 leeks
1 cup hazelnut or filbert nut pieces
1/2 cup dried sweetened cranberries
1 cup pinot noir (recommended : willamette valley oregon)
1 cup chicken stock
1/2 stick butter, divided
2 shallots, thinly sliced
1 lb crimini ( baby portobello) mushrooms, cleaned and sliced
1/2 lb shiitake mushroom caps, sliced
1 bunch kale, chopped , 4 to 5 cups
1 (15-oz) can sliced beets, drained
8 oz blue cheese crumbles (recommended : oregon)
1 loaf crusty whole-grain bread
3 tbsp chopped chives

Directions:

Preheat a large skillet over medium high heat. Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the hot skillet and the chops. Cook chops 3 to 4 minutes on each side. While they cook, split leeks lengthwise, slice in 1/2-inch half-moon pieces and wash vigorously under running water in a colander to release sand. Shake to dry.
Preheat a second large skillet for your hash over medium-high heat. Add nuts to the skillet and brown 2 to 3 minutes then remove and reserve them.
To chop skillet, add another tablespoon extra and the leeks. Cook the leeks until tender, 5 minutes. Add cranberries and Pinot Noir to the pan. Scrape up the pan drippings and stir in chicken stock. When sauce comes up to a bubble, add the chops back to the pan and reduce heat to simmer. Finish cooking chops through, 10 minutes.
To the hash skillet, add a tablespoon extra-virgin olive oil and 1 tablespoon butter. When butter melts into oil, add shallots then mushrooms and cook 5 minutes, then add kale. Wilt the kale into the pan and season with salt and pepper, to taste. When kale is hot and wilted, add beets and gently combine. Adjust seasonings.
Preheat broiler.
Pull chops from their sauce. Raise heat and bring back to a bubble. Cut off 4 thick slices of whole-grain bread. Char bread under broiler on each side while you finish the sauce. Add 2 tablespoons butter to the sauce to give it gloss and weight and turn off heat. Pour sauce over the chops. Serve hash alongside the chops and top with crumbles of blue cheese and reserved nuts. Spread charred bread with remaining butter and sprinkle liberally with chopped chives.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1137.22 Kcal (4761 kJ)
Calories from fat	608.79 Kcal
		% Daily Value*
Total Fat	67.64g	104%
Cholesterol	196.79mg	66%
Sodium	1059.24mg	44%
Potassium	2527.69mg	54%
Total Carbs	57.24g	19%
Sugars	23.35g	93%
Dietary Fiber	9.82g	39%
Protein	70.34g	141%
Vitamin C	113.6mg	189%
Vitamin A	1mg	33%
Iron	6mg	33%
Calcium	551.8mg	55%

Amount Per 100 g
Calories	141.72 Kcal (593 kJ)
Calories from fat	75.87 Kcal
		% Daily Value*
Total Fat	8.43g	104%
Cholesterol	24.52mg	66%
Sodium	132mg	44%
Potassium	315.01mg	54%
Total Carbs	7.13g	19%
Sugars	2.91g	93%
Dietary Fiber	1.22g	39%
Protein	8.77g	141%
Vitamin C	14.2mg	189%
Vitamin A	0.1mg	33%
Iron	0.8mg	33%
Calcium	68.8mg	55%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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