RACHAEL RAY'S PORK CHOPS WITH PINOT NOIR AND MUSHROOM HASH

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.