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Pork Chops with Bulgur Stuffing

  • prep: 25 mins
    total time: 40 mins
  • servings: 4

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Ingredients

  • 2/3 cup bulgur wheat
  • 1/4 cup dried apricots, chopped
  • 1 large egg
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • Coarse salt and ground pepper
  • 1/4 cup sliced almonds
  • 2 scallions, thinly sliced
  • 4 (each 8 ounces and 1 inch thick) boneless center-cut pork chops
  • 1 tablespoon olive oil
  • Chutney (optional)

Cook's Note

When cooking stuffed chops and roasts, it is important to check the internal temperature of the stuffing to determine doneness. To accompany the pork, use a good-quality store-bought chutney, and serve a simple green salad on the side.

Directions

  1. Step 1

    Heat broiler; set rack 4 inches from heat. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes. Drain and rinse with cool water; press to remove excess water. Set aside.

  2. Step 2

    Make stuffing: In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper. Add almonds, scallions, and reserved bulgur and apricots; mix to combine.

  3. Step 3

    Slice a deep pocket in each pork chop (do not cut all the way through). Fill with stuffing; press to flatten. Place on a broilerproof baking sheet. Rub with oil; season with salt and pepper. Broil until opaque throughout (160 degrees), 12 to 15 minutes. Serve with your favorite chutney, if desired.

Source
Everyday Food, September 2005

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Reviews (2)

  • 9 Mar, 2010

    where does one get "bulgur wheat?"

  • 4 Mar, 2010

    Wonderful! I love bulgur wheat and always looking for ways to use it. This recipe is a great for weeknight dinners and a joy to make. I would say the stuffing can pretty much take whatever you want to add to it... herbs, veg, etc...