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Chinese BBQ pork sauce — marinate, roast, instant char siu at home
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
Cult-favorite Japanese professional chef knife
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Chinese BBQ pork sauce — marinate, roast, instant char siu at home
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
Cult-favorite Japanese professional chef knife
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Sprinkle chops with thyme and black pepper. Heat dressing in large nonstick skillet on medium heat. Add zucchini and red peppers; stir-fry 2 min. Push vegetables to edge of skillet. Place chops in center of skillet; cook on medium-low heat 3 min. Turn chops. Stir vegetables; cook 4 to 5 min. or until chops are done (145 degrees F). Meanwhile, cook couscous as directed on package. Stir in nuts; spoon onto 2 serving plates. Remove chops from skillet, reserving vegetables in skillet; place chops over couscous mixture. Cover to keep warm. Add preserves to vegetables in skillet; cook on medium-high heat 3 min. or until preserves are melted and vegetables are evenly glazed, stirring constantly. Spoon over chops.