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Tabouleh Stuffed Pork Chops

Holiday.Cook's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Dish: 
Stuffing
Ingredient: 
Pork
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
90 Minutes
Ready In: 
100 Minutes
Servings: 
4

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