Oregon Chops Recipe

Name: Oregon Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: FOR CHOPS & SAUCE; (EVO) Extra Virgin Olive oil; 4 thick boneless pork loin chops; salt; pepper; 2 large leeks; 3/4 cup dried cranberries; 1/4 bottle Pinot Noir wine; .; FOR OREGON HASH; 1 cup chopped hazlenuts; (EVO) Extra Virgin Olive oil; 2 shallots; 3 cups wild mushrooms; salt; pepper; Large bunch Kale or Swiss Chard; 1 can (16 oz) beets, drained & sliced; 1/2 cup blue cheese; .; FOR BREAD & CHIVES; 4 thick slices whole grain bread; 1/4 cup fresh chopped chives

Servings: persons

FOR CHOPS & SAUCE
(EVO) Extra Virgin Olive oil
4 thick boneless pork loin chops
salt
pepper
2 large leeks
3/4 cup dried cranberries
1/4 bottle Pinot Noir wine
.
FOR OREGON HASH
1 cup chopped hazlenuts
(EVO) Extra Virgin Olive oil
2 shallots
3 cups wild mushrooms
salt
pepper
Large bunch Kale or Swiss Chard
1 can (16 oz) beets, drained & sliced
1/2 cup blue cheese
.
FOR BREAD & CHIVES
4 thick slices whole grain bread
1/4 cup fresh chopped chives

1
PREPARE INGREDIENTS-LEEKS
2
Chop off both ends of leeks.
3
Cut in half lengthwise
4
Rough chop, separate pieces
5
Put in large bowl of water to remove any dirt
6
.
7
PREPARE INGREDIENTS-MUSHROOMS
8
Pre-sliced mushrooms or any variety of wild mushrooms
9
.
10
PREPARE INGREDIENTS-SHALLOTS
11
peeled & rough sliced/chopped
12
.
13
#1 CHOPS & LEEKS/WINE MIXTURE
14
salt & pepper chops
15
Heat pan-medium/high heat
16
Then add some EVO
17
brown chops
18
remove chops & cover with aluminum foil, set aside
19
Add leeks
20
Scrape bottom of pan
21
Cook down leeks
22
Add cranberries
23
Add wine
24
Cook through to near boiling
25
.
26
#2 PAN-HAZLENUTS
27
chop whole hazlenuts
28
brown in small pan
29
.
30
#3 PAN-OREGON HASH
31
Heat pan-medium/high heat
32
Then add some EVO
33
Add mushrooms and shallots
34
DO NOT SALT UNTIL COOKED DOWN. SALTING NOW WILL PULL OUT WATER FROM MUSHROOMS AND MAKE THEM TOUGH
35
After cooked down, salt & pepper slightly
36
Add kale or swiss chard
37
Cook down somewhat
38
Add beets
39
Heat through
40
.
41
#4-BROILED BREAD/CHIVES
42
Drizzle one side of bread with EVO
43
Broil one side of bread
44
.
45
SERVE-LARGE PLATTER
46
Arrange Chops
47
Pour Leeks/Wine sauce over chops
48
Arrange bread around chops
49
Sprinkle chives over bread
50
.
51
SERVE-LARGE BOWL-OREGON HASH
52
Shallots/Mushrooms/Kale (or Swiss Chard)/Beets mixture
53
Sprinkle with Blue Cheese
54
Sprinkle with Hazlenuts

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR CHOPS & SAUCE, (EVO) Extra Virgin Olive oil, 4 thick boneless pork loin chops, salt, and more.

Yes, Oregon Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Oregon Chops

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