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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
Ground onion — rubs, dressings, soups, universal seasoning
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
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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
Ground onion — rubs, dressings, soups, universal seasoning
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
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In a small bowl stir together water and jam. Halve onion and thinly slice. In a 12-inch nonstick skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook onion with curry powder, stirring, until softened. Stir onions into jam mixture and season with salt and pepper. Pat pork chops dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute chops until golden brown and cooked through, about 1 minutes on each side. Add curried onion to pan and cook, stirring, 1 minute. Serve chops with salad.