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1
Preheat a large skillet over medium-high heat.
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2
Season the chops with salt and pepper.
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3
Add 2 tablespoons of the EVOO to the hot skillet and then add the chops.
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4
Cook the chops for 3 to 4 minutes on each side.
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5
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.
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6
Shake to dry.
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7
To make the hash, preheat a second large skillet over medium-high heat.
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8
Add the nuts to the skillet and brown for 2 to 3 minutes, then remove and set aside.
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9
Remove the chops to a warm plate, tent with foil, and set aside.
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10
To the skillet, add another tablespoon of EVOO and the leeks.
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11
Cook the leeks until tender, about 5 minutes.
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12
Add the cranberries and Pinot Noir to the pan.
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13
Scrape up the pan drippings with a wooden spoon and stir in the chicken stock.
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14
When the sauce comes up to a bubble, add the chops back to the pan and reduce the heat to a simmer.
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15
Finish cooking the chops through, about 10 minutes.
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16
To finish the hash: To the skillet used to toast the nuts, add the tablespoon of EVOO and 1 tablespoon of the butter.
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17
When the butter melts into the oil, add the shallots and mushrooms and cook for 5 minutes, then add the kale.
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18
Wilt the kale into the pan and season with salt and pepper to taste.
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19
When the kale is hot and wilted, add the beets and gently combine.
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20
Adjust the seasonings.
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21
Preheat the broiler.
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22
Pull the chops from their sauce and reserve on a clean, warm plate.
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23
Raise the heat and bring the sauce back to a bubble.
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24
Cut off 4 thick slices of the whole-grain bread.
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25
Char the bread under the broiler on each side while you finish the sauce.
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26
Add 2 tablespoons of butter to the sauce to give it gloss and weight, and turn off the heat.
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27
Spread the charred bread with the remaining tablespoon of butter and sprinkle liberally with chopped chives.
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28
Pour the sauce over the chops.
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29
Serve the hash alongside the chops and toasts and top with crumbles of blue cheese.
