Tabouleh (tuh-Boo-luh),
which has almost as many spellings as ingredients, is a Middle
Eastern dish. Tabouleh is a combination of bulghur wheat, tomatoes,
cucumber, parsley, mint, green onions, olive oil and lemon juice.
This recipe takes the traditional dish and uses it as a tasty
stuffing for pork chops. Serve with warm pita bread and a fresh
fruit salad.
Tabouleh-Stuffed
Pork Chops
- 4 pork rib chops, cut
1 1/2-inches thick
3/4 cup water
1/2 teaspoon salt
1/3 cup bulghur
1/2 cup shredded carrot
1/4 cup snipped parsley
2 tablespoons sliced green onion
1 teaspoon chopped fresh mint
1 tablespoon butter or margarine, melted
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground allspice
2 dashes black pepper
2 tablespoons vegetable oil
- With a sharp knife cut
opening in the rib side of each chop. Insert knife in each opening
and cut a pocket without cutting through to other side of chop.
- In a small saucepan combine
water and the 1/2 teaspoon salt; bring to boiling. Reduce heat,
stir in bulghur; cover tightly and cook over medium heat for
15 minutes. Add carrots, and continue cooking, covered, for 10
minutes or until carrots are tender. Remove from heat. Stir in
parsley, green onion, mint, butter, lemon juice, and 1/4 teaspoon
salt, allspice and pepper.
- Spoon about 1/2 cup stuffing
mixture into each chop.
- In a large skillet, brown
chops on each side in hot oil.
- Place chops in a large
baking dish.
- Bake, covered, in a 350
degree F. oven for 45 minutes or until tender.
Serves 4.
Nutrition Facts
Calories 295 calories
Protein 28 grams
Fat 16 grams
Sodium 492 milligrams
Cholesterol 73 milligrams
Recipe provided courtesy of Pork, The Other White
Meat.
