Tabouleh Stuffed Pork Chops
|Pork rib chops||4 , cut 1 1/4 to 1 1/2 inches thick, trimmed of fat|
|Water||3 Cup (48 tbs)|
|Bulgur||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped|
|Chopped fresh mint/1/4 teaspoon dried mint||1 Teaspoon|
|Butter||1 Tablespoon, melted|
|Freshly squeezed lemon juice||1 1⁄2 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon|
With a sharp knife, cut an opening in the rib side of each chop, forming a pocket.
Be careful not to cut through to the other side of chop.
In a small saucepan, combine water and salt; bring to a boil.
Stir in bulgur.
Reduce heat, cover, and simmer over medium heat for 15 minutes.
Add carrot; continue cooking, covered, for 10 minutes or until carrots are tender and water is absorbed.
Remove from heat.
Stir in parsley, green onions, mint, butter, lemon juice, and seasonings.
Spoon about 1/2 cup stuffing mixture into each chop.
In a large skillet, heat oil; brown chops on each side.
Arrange chops in baking dish, cover and bake at 350° F for 1 hour.