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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Peel, core, and spiral-slice apples in seconds — pie prep
Apple wood — mild, sweet smoke for poultry and pork
Ready-made guajillo sauce — enchiladas, chilaquiles, braising
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Combine curry powder and next 4 ingredients; sprinkle over pork chops. Coat pork evenly with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 3 to 4 minutes on each side or until done. Let stand 10 minutes. Coarsely chop pork. Serve with Pineapple Salsa and warm tortillas.