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Go Oregonian! 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 Recipe

Go Oregonian! 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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on February 22, 2013

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    Really not a fan of blue cheese, it turns out. It overpowered the whole thing. Too many mushrooms as well. It was okay, nothing amazing.

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  • on August 04, 2011

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    Let me start by saying that the hash, when prepared with fresh roasted beets, is divine. I added a clove of chopped garlic to the vegetables to suit my tastes, and used 1/4 the amount of hazelnuts and blue cheese. The balance of flavors is fantastic.

    My only complaint with the menu is that the pork was only okay. I followed the recipe to the letter and found that the red wine overpowered the leeks and caused the pork to taste off. If I were to make the pork recipe again, I would use a full-bodied, dry white wine to preserve the flavors and not overpower the pork, and would probably use less chicken stock.

    As a tip, a previous reviewer asked how to keep the pork from getting tough between the pan-sear and simmering in the wine reduction: I used a pork tenderloin cut into 1" thick slices instead of loin chops and it remained tender and juicy throughout cooking.

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  • on September 11, 2010

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    My husband and I were watching this show and he thought the dish looked good. I got the basic ingrediants and made the dish. I had never eaten leeks before but was amazed at how good they were. this is a must try recipe.
    Sandy

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  • on October 14, 2009

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    I prepared this recipe to prepare thick loin chops we'd process from a wild hog. The entire family loved it! Will definately make it again.

    I made it with fresh beets and it turned out incredible. I, as another poster stated below, am not a fan of canned beets and there is such a world of difference in fresh ones it's a no brainer.

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  • on August 10, 2009

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    GO DUCKS!!!
    Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed.
    what the hell does that mean??????????????? lol

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  • on February 15, 2008

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    I made the pork chops and oregon hash on two separate occasions so far for guests, and everyone LOVED this dish (not to mention a professional chef who was one of the guests.

    Really makes people think you went through a lot of trouble, but it was so easy!

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  • on December 17, 2007

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    Really delicious, and fairly simple to make though it tasted pretty complex. If you serve the same Pinot with the meal, it really brings out the flavors in both and adds to the enjoyment. My only complaint is that it's very high calorie, but it's not supposed to be healthy so I'll let it slide. Will make this again!

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  • on December 09, 2007

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    The only good part of this entire menu was the toast. What a horrible waste of time and money.

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  • on June 04, 2007

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    I loved it!

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  • on February 20, 2007

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    I made this for my parents' birthday and no one was overly thrilled about it. (Pause to toot my own horn here. My family is used to me making dishes with that sort of WOW factor, and while this is probably just fine for a weeknight, it is just not an entertaining dish! I was not fond of the canned beets in the hash- I think it would be worth the extra effort to use fresh. Also, I used a pretty strong blue cheese and it was waaaaay too overpowering for everyone but my blue-lovin' mom. I would use gorgonzola, or better yet, a local called Oregonzola, next time. I thought my veggie version of the gravy was kinda tasty on my Quorn cutlett!

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