I think I told you I got a new ASmoke Portable Pellet Grill. If I didn’t, now you know.
I’m still learning how to use it, but it’s pretty much two thumbs up.
So I made pork chops. Rubbed them with olive oil and sprinkled them with herbs — I think this was Bavarian blend from Penzeys.
BTW, I don’t have any affiliation with any of the products or web sites I recommend except for Maniology nail products. If you buy stuff from there using my Ambassador code, you get 10% off and I get like points or something.
ANYWAY, I cooked these pork chops with the lid closed at about 375F (190C) for about 20 minutes, until the meat probe registered 165F (74C). Looked like this.
Off to the side, there, you can see the aptly termed side dish: fried apples.
Peel and core apples. Melt vegan margarine in a skillet that has a cover. Add the apples and sprinkle them with sugar and cinnamon. Stir the apples around to coat them. Cover the skillet and turn it down to a low simmer. When the apples have given off liquid, test them for doneness. When they’re getting soft, remove the lid and turn up the heat, stirring frequently, until the liquid has turned to gloop.
SO GOOD! Sometimes Charlie and I just had fried apples and toast for a meal.
A WRITING PROMPT FROM ME TO YOU: Write about something good inside something tightly closed.