RACHAEL RAY'S PORK CHOPS WITH PINOT NOIR AND MUSHROOM HASH
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.
Provided by GoodMorningBurger
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 1216.2, Fat 79.2, SaturatedFat 26.8, Cholesterol 149.9, Sodium 1306.9, Carbohydrate 74.2, Fiber 12.3, Sugar 28.9, Protein 52.8
PORK CHOPS WITH DIJON GLAZE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, shallots and lemon zest and season with a little salt and lots of pepper. Cook, stirring, for 2 minutes, then add the sherry and cook for 1 minute. Add the chicken stock and honey and simmer until reduced, 15 minutes. Stir in the mustard and tarragon, then remove the glaze from the heat.
- Heat a grill pan or griddle over medium-high heat.
- Coat the pork chops with EVOO and season liberally with salt and pepper. Grill the chops, turning occasionally, until cooked through, 12 to 15 minutes, basting liberally with the glaze during the last 5 minutes of cooking.
PORK CHOPS WITH GOLDEN APPLE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine first 8 ingredients in a medium pot placed over medium high heat and cook until a chunky sauce forms, 10 to 12 minutes, stirring occasionally. If sauce begins to spatter as it bubbles, reduce heat back a little, but it should be allowed to reduce and form quickly. Once apples are soft and sauce forms, remove it from the heat.
- Heat a large nonstick skillet over medium high heat. Add oil to the pan. Season chops on 1 side with salt and pepper. Using a pair of tongs, add chops to hot skillet seasoned side down. Season the opposite side of the chops with salt and pepper. Brown and caramelize the chops 2 minutes on each side, then reduce heat to medium and cook another 5 to 6 minutes, turning occasionally, until juices run clear. Remove chops from heat and let them rest a couple of minutes for juice to redistribute. Deglaze the pan with a splash of apple juice and 2 tablespoons of butter. Pour pan sauce over chops. Remove ginger from the sauce and top chops with generous portions of warm golden apple sauce.
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
Oregon on a plate: From Willamette Valley Pinot Noir to cranberry bogs and filbert trees, this menu celebrates one great state!
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 2 tablespoons of the EVOO to the hot skillet and then add the chops. Cook the chops for 3 to 4 minutes on each side. While they cook, split the leeks lengthwise, slice in 1/2-inch half-moon pieces, and wash them vigorously under running water in a colander to release any sand. Shake to dry.
- To make the hash, preheat a second large skillet over medium-high heat. Add the nuts to the skillet and brown for 2 to 3 minutes, then remove and set aside.
- Remove the chops to a warm plate, tent with foil, and set aside. To the skillet, add another tablespoon of EVOO and the leeks. Cook the leeks until tender, about 5 minutes. Add the cranberries and Pinot Noir to the pan. Scrape up the pan drippings with a wooden spoon and stir in the chicken stock. When the sauce comes up to a bubble, add the chops back to the pan and reduce the heat to a simmer. Finish cooking the chops through, about 10 minutes.
- To finish the hash: To the skillet used to toast the nuts, add the tablespoon of EVOO and 1 tablespoon of the butter. When the butter melts into the oil, add the shallots and mushrooms and cook for 5 minutes, then add the kale. Wilt the kale into the pan and season with salt and pepper to taste. When the kale is hot and wilted, add the beets and gently combine. Adjust the seasonings.
- Preheat the broiler.
- Pull the chops from their sauce and reserve on a clean, warm plate. Raise the heat and bring the sauce back to a bubble. Cut off 4 thick slices of the whole-grain bread. Char the bread under the broiler on each side while you finish the sauce. Add 2 tablespoons of butter to the sauce to give it gloss and weight, and turn off the heat. Spread the charred bread with the remaining tablespoon of butter and sprinkle liberally with chopped chives.
- Pour the sauce over the chops. Serve the hash alongside the chops and toasts and top with crumbles of blue cheese.
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