Rachael Rays Pork Chops With Pinot Noir And Mushroom Hash Recipes

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PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 (1 1/2-inch thick) bone-in pork chops
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large clove garlic, crushed
1 teaspoon fennel seed
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
2 sprigs fresh oregano, leaves chopped, or 1 teaspoon dried oregano
1/4 cup tomato paste
1 cup red wine
2 cups chicken stock

Steps:

  • Season chops with salt and pepper. Heat the extra-virgin olive oil in large skillet over medium-high heat. Add the crushed garlic and stir it around to flavor the oil. Add in the chops and caramelize on both sides, 2 to 3 minutes per side. Remove the chops to a plate and reserve. Stir in the fennel seed, onions, red pepper flakes, and oregano. Reduce the heat and cook for 7 to 8 minutes.
  • Add the tomato paste, and cook for 1 minute, then add the wine, and cook for another minute. Stir in the stock and combine well. Slide the chops back into the pan, cover and simmer to finish cooking the chops, about 5 to 6 minutes. Arrange the chops and sauce on a serving platter and serve.

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



Rachael Ray's Pork Chops With Pinot Noir and Mushroom Hash image

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

4 pork chops (boneless, 1 1/2-inches thick)
salt and pepper
4 tablespoons extra virgin olive oil
2 leeks
1 cup hazelnuts, roughly chopped
1/2 cup dried sweetened cranberries
1 cup red wine (recommended ( Pinot Noir)
1 cup chicken stock
1/4 cup butter, divided
2 shallots, thinly sliced
1 lb cremini mushroom, sliced
1/2 lb shiitake mushroom caps, sliced
4 cups kale, chopped (1 bunch)
1 (15 ounce) can beets, drained and sliced
8 ounces blue cheese, crumbled
4 slices whole wheat bread (thickly sliced)
3 tablespoons chives, chopped

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 SMOTHERED WITH PEPPERS AND ONIONS



Pork Chops Smothered with Peppers and Onions image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield s: 4 servings

Number Of Ingredients 12

4 bone-in pork chops, 1 1/2-inches thick, at room temperature
Kosher salt and freshly ground black pepper
3 tablespoons EVOO
4 cloves garlic
1 large onion
1 to 2 cubanelle peppers
1 red bell pepper, seeded
1 red chile pepper
1 teaspoon fennel seeds
2 tablespoons tomato paste
1/2 cup dry white or red wine
1 1/2 cups chicken stock

Steps:

  • Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper.
  • Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side.
  • While the chops cook, slice the garlic, onion and peppers.
  • Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.

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-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 image

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

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

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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