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Tabouleh Stuffed Pork Chops

Holiday.Cook's picture
  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
  Salt 1⁄4 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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 470 Calories from Fat 267

% Daily Value*

Total Fat 30 g45.9%

Saturated Fat 9.5 g47.7%

Trans Fat 0.2 g

Cholesterol 107.8 mg35.9%

Sodium 236.1 mg9.8%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.4 g13.6%

Sugars 1.1 g

Protein 37 g73.9%

Vitamin A 77.5% Vitamin C 16.5%

Calcium 6.9% Iron 10.5%

*Based on a 2000 Calorie diet

Tabouleh Stuffed Pork Chops Recipe