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Pork Chops with Bulgur Stuffing

Serve this flavorful dish with a good-quality store-bought chutney, and a simple green salad on the side.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2005


  • 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)


  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. 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. 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.

Cook's Notes

When cooking stuffed chops and roasts, it is important to check the internal temperature of the stuffing to determine doneness.

Reviews Add a comment

  • jeannemara
    9 MAR, 2010
    where does one get "bulgur wheat?"
  • MS10988074
    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...