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

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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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

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