Prep 15 mins
Cook 20 mins
This recipe is OUT OF THIS WORLD. I can personally attest to this. Don't be frightened by the massive ingredient list, as this is quite a simple recipe. The lengthy directions are FAR outweighed by the rewards. This is quite an impressive dish, and perfect for the impending fall! Please use Pinot Noir...do this recipe justice!!! I believe you could substitute another dry red with excellent results as well.
- 4 pork chops (boneless, 1 1/2-inches thick)
- salt and pepper
- 4 tablespoons extra virgin olive oil
- 2 leeks
- 1 cup hazelnuts, roughly chopped
- 1⁄2 cup dried sweetened cranberries
- 1 cup red wine (recommended ( Pinot Noir)
- 1 cup chicken stock
- 1⁄4 cup butter, divided
- 2 shallots, thinly sliced
- 1 lb cremini mushroom, sliced
- 1⁄2 lb shiitake mushroom caps, sliced
- 4 cups kale, chopped (1 bunch)
- 1 (15 ounce) can beets, drained and sliced
- 8 ounces blue cheese, crumbled
- 4 slices whole wheat bread (thickly sliced)
- 3 tablespoons chives, chopped
- 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 toast 2 to 3 minutes then remove and reserve them.
- To chop skillet, add another tablespoon extra virgin olive oil 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.
- Season to taste with salt and pepper.
- Preheat broiler.
- Pull chops from their sauce.
- Raise heat and bring sauce 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.