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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
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Add salt and pepper to flour and lightly dust porkchops. Place canola oil in large skillet and heat. Add your chops and let them brown on both sides then remove from pan. Add your onions to pan and caramelize the onions to a golden brown (Not too dark)add your apples, your sage leaves stock and apple juice. Simmer together for 5 minutes add your chops and bury them in mixture cover pan and cook on low heat for 20 minutes. Serve