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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Preheat oven to 350 degrees. In 12x8-inch baking dish, layer half the potatoes and 2/3 c French Fried Onions. Top with mushrooms and remaining potatoes. In small saucepan, melt butter; stir in soy sauce, mustard, Frank's RedHot Sauce and garlic powder. Brush half the soy sauce mixture over potatoes. In large skillet, heat oil. Brown pork chops on both sides; drain. Arrange chops over potatoes and brush with remaining soy sauce mixture. Bake, covered, at 350 degrees for 1 hour. Bake, uncovered, 15 minutes or until pork chops and potatoes are done. Top chops with remaining 2/3 c onions; bake, uncovered, 5 miniutes or until onions are golden brown.