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