Ingredients Jump to Instructions ↓

  1. 2/3 cup bulgur wheat

  2. 1/4 cup dried apricots, chopped

  3. 1 large egg

  4. 1/2 teaspoon ground cumin

  5. 1/2 teaspoon ground ginger

  6. Coarse salt and ground pepper

  7. 1/4 cup sliced almonds

  8. 2 scallions, thinly sliced

  9. 4 (each 8 ounces and 1 inch thick) boneless center-cut pork chops

  10. 1 tablespoon olive oil

  11. Chutney

Instructions Jump to Ingredients ↑

  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.


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