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

Name: 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
Yield: 4 servings
Ingredients: 4 boneless pork loin chops, 1 1/2 inches thick; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil (EVOO); 2 leeks; 3 tablespoons unsalted butter; 1 cup hazelnut or filbert pieces; 1/2 cup dried sweetened cranberries; 1 cup Willamette Valley Oregon Pinot Noir; 1 cup chicken stock or broth; 1 tablespoon EVOO; 1 tablespoon unsalted butter; 2 shallots, thinly sliced; 1 pound cremini (baby portobello) mushrooms, sliced; 1/2 pound shiitake mushroom caps, sliced; 1 bunch of kale, chopped (4 to 5 cups); 1 15-ounce can sliced beets, drained; 8 ounces crumbled Oregon blue cheese; 1 loaf crusty whole-grain bread; 1 tablespoon unsalted butter, softened; 3 tablespoons chopped chives

December 9, 2011

Oregon on a plate: From Willamette Valley Pinot Noir to cranberry bogs and filbert trees, this menu celebrates one great state!

Recipe notes

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Béchamel Sauce

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