Pork Chops With Bulgur and Bourbon Sauce
|Water||1 Cup (16 tbs)|
|Bulgar/Cracked wheat||1⁄4 Cup (4 tbs)|
|Chopped almonds||1 Tablespoon|
|Reduced calorie margarine||1 Tablespoon|
|Chopped celery||1⁄3 Cup (5.33 tbs)|
|Chopped apple||1⁄3 Cup (5.33 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Ground sage||1⁄4 Teaspoon|
|Butterflied pork chops||4 , about 1/2 inch thick|
|Canned reduced sodium cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Ground sage||1⁄8 Teaspoon|
Place water in 2-cup measure.
Microwave at High for 1 1/2 to 4 1/2 minutes, or until water boils.
Place bulgur in small mixing bowl.
Add boiling water.
Cover and let stand for 30 minutes to soften.
Drain and press out excess moisture.
In 1-quart casserole, combine almonds and margarine.
Microwave at High for 3 to 4 minutes, or just until almonds begin to brown.
Add celery, apple, onions, parsley, sage, salt, pepper and bourbon.
Microwave at High for 3 to 4 minutes longer, or until vegetables are tender, stirring after half the time.
Add bulgur to vegetable mixture.
Arrange pork chops in 9-inch square baking dish with thickest portions toward outside of dish.
Top each with one-fourth of the bulgur mixture.
In medium mixing bowl, combine all sauce ingredients.
Spoon around chops.
Cover with wax paper.
Microwave at 70% (Medium High) for 18 to 20 minutes, or until pork is no longer pink, rotating dish after every 5 minutes.
Let stand, covered, for 5 minutes.