![]() Got extra apple cider in the fridge? That will complement the apples. What's the best cooking liquid to use to braise the pork? If you are short on time, you can cook the pork at temperatures up to 350 degrees F however, slower and lower cooking results in more tender and juicy meat. The pork tenderloin is done when the internal temperature reaches 160º. Remove the chops from the pan and transfer to an ovenproof platter place in oven. Brown the pork chops, about 2 minutes on each side. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops. We sear our pork tenderloin first, then cook it in the oven for about 45 minutes.Īt what temperature is the pork and sauerkraut finished cooking? Salt and pepper both sides of each pork chop. ![]() Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. You can make the whole thing in one pot or Dutch oven: Sear the pork on all sides to get it crispy and lock in juices, then start your onions, apples, and kraut mixture before adding back the pork and letting it braise (just a fancy word for cooking something first by searing, then simmering in liquid) in the oven for 45 minutes. Sprinkle generously with salt and pepper on both sides. Season chops with salt and pepper place on same. Remove sheet from oven drizzle with remaining 1 tablespoon oil, then spread broccoli mixture in a single layer. Pork chops and kraut are common, but we prefer a pork tenderloin roast for this recipe. Directions Preheat oven to 475F, with a rimmed baking sheet on center rack and another rack in top position. What kind of pork do I use for pork and sauerkraut? Ina currently hosts Barefoot Contessa on Food Network.Pork and sauerkraut is traditionally eaten on New Year's Eve as a good luck tradition (may we suggest alongside some black-eyed peas?!), but don't let that not inspire you to eat it throughout the year, too. Ina lives in East Hampton, N.Y., and Southport, Conn., with her husband Jeffrey, who is a professor at the Yale School of Management. Ina has been a columnist for Martha Stewart Living magazine, O, the Oprah magazine and House Beautiful magazine. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Add 1/2 can chicken broth, and reduce heat to medium-low. ![]() Add pork chops sear until browned, 3 to 4 minutes per side. In 2006, Ina and her business partner Frank Newbold started a successful line of Barefoot Contessa Pantry products, comprised of baking mixes and sauces developed from recipes in her cookbooks. Heat oil in a 12-inch skillet over high heat. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese meal. Her follow-up cookbooks, Barefoot Contessa Family Style (2002), Barefoot in Paris (2004), Barefoot Contessa at Home (2006), Barefoot Contessa Back to Basics (2008), Barefoot Contessa How Easy Is That? (2010) Barefoot Contessa Foolproof (2012), Make It Ahead (2014) and Cooking for Jeffrey (2016) all continue her style of cooking with easy, delicious, and foolproof recipes that you can make at home. Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. In 2001, Ina followed with best-selling Barefoot Contessa Parties! in which she invites readers into her home and shares her ideas and recipes for having parties that are fun for all - including the host. The book invites readers into her specialty food store and shares the recipes that made it such a success. In 1999, Ina wrote her first book, The Barefoot Contessa Cookbook, which was one of the best-selling cookbooks of the year. In 2003, the new owners of Barefoot Contessa decided to close their doors and go on to new adventures. In 1996, Ina sold the store to her employees. Twenty-five more employees worked in the store helping thousands of customers to choose breads, salads, dinners and baked goods to take home. Twenty years later, Barefoot Contessa grew to a 3,000-square-foot food emporium where twenty cooks and bakers prepared the food. Two months later she found herself the owner of Barefoot Contessa, a 400-sq. She and her husband drove up to investigate and made the owner an offer on the spot. In 1978, Ina Garten found herself working in the White House on nuclear energy policy and thinking, "There's got to be more to life than this!" She saw an ad for a small food store for sale in a place she'd never been: the Hamptons at the end of Long Island.
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