FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

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

1 fave
More from this source
Rachael Ray
Related tags
main-dish sides low carb memorial day thanksgiving dinner

Comments

Add a comment

Ingredients for 4 servings

4 (1 1/2-inch thick) boneless pork loin chops

salt and pepper

4 tablespoons extra virgin olive oil (EVOO), 3 turns of the pan

2 leeks

1 cup hazelnut or filbert nut pieces

1/2 cup dried sweetened cranberries

1 cup Pinot Noir (such as Willamette Valley Oregon brand)

1 cup chicken stock

1/2 stick butter, divided

2 shallots, thinly sliced

1 pound crimini (baby portobello) mushrooms, cleaned and sliced

1/2 pound shiitake mushroom caps, sliced

1 bunch kale, chopped, 4-5 cups

1 can sliced beets (15 ounces), drained

8 ounces blue cheese crumbles (such as Oregon brand)

1 loaf crusty whole grain bread

3 tablespoons chopped chives

You might also like

Chicago-Style Pork Chop Sandwiches Recipe
Food Republic
Pork Chop-Stuffed French Toast Recipe
Food Republic
Caribbean Jerk Pork Chops
Food & Wine
Greek-Style Pork Chops
Cooking Light
Five-Spice Barbecued Pork Chops With Asian-Styl...
Rachael Ray
Pork Chops With Beer, Cabbage & Apples
Fine Cooking
Pork Chops Stuffed With Feta And Spinach
Cooking Light
Beer Brined Pork Chops Recipe
Kitchen Daily
Pork Chops With Black-And-White Salsa
Southern Living
Mole-Style Pork Chops
Cooking Light