Rachael Ray's Pork Chops With Pinot Noir and Mushroom Hash

READY IN: 35mins




  • 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.