Tabouleh (tuh-Boo-luh), which has almost
as many spellings as ingredients, is a Middle Eastern dish. Tabouleh
is a combination of bulghur wheat, tomatoes, cucumber, parsley,
mint, green onions, olive oil and lemon juice. This recipe takes
the traditional dish and uses it as a tasty stuffing for pork
chops. Serve with warm pita bread and a fresh fruit salad.
- 4 pork rib chops, cut 1 1/2-inches thick
3/4 cup water
1/2 teaspoon salt
1/3 cup bulghur
1/2 cup shredded carrot
1/4 cup snipped parsley
2 tablespoons sliced green onion
1 teaspoon chopped fresh mint
1 tablespoon butter or margarine, melted
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground allspice
2 dashes black pepper
2 tablespoons vegetable oil
- With a sharp knife cut opening in the
rib side of each chop. Insert knife in each opening and cut a
pocket without cutting through to other side of chop.
- In a small saucepan combine water and
the 1/2 teaspoon salt; bring to boiling. Reduce heat, stir in
bulghur; cover tightly and cook over medium heat for 15 minutes.
Add carrots, and continue cooking, covered, for 10 minutes or
until carrots are tender. Remove from heat. Stir in parsley,
green onion, mint, butter, lemon juice, and 1/4 teaspoon salt,
allspice and pepper.
- Spoon about 1/2 cup stuffing mixture into
- In a large skillet, brown chops on each
side in hot oil.
- Place chops in a large baking dish.
- Bake, covered, in a 350°F (175°C)
oven for 45 minutes or until tender.
Recipe provided courtesy of Pork, Be Inspired®.
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