Pork Chops With Bulgur and Bourbon Sauce Recipe
Summary
Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Water | 1 Cup (16 tbs) | |
| 1/4 cup bulgur or cracked wheat | ||
| Almonds | 1 Tablespoon, chopped | |
| 1 tablespoon reduced-calorie margarine | ||
| Celery | 1/3 Cup (16 tbs), chopped | |
| Apple | 1/3 Cup (16 tbs), chopped | |
| Green onions | 1/4 Cup (16 tbs), sliced | |
| Snipped parsley | 1 Tablespoon | |
| Ground sage | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bourbon | 1 Teaspoon | |
| 4 butterflied pork chops, about 1/2 inch thick | ||
| 1 can (10 1/2 oz.) ready-to-serve low-sodium cream of mushroom soup | ||
| Snipped parsley | 1 Tablespoon (Sauce:) | |
| Bourbon | 1 Tablespoon (Sauce:) | |
| Ground sage | 1/8 Teaspoon (Sauce:) | |
| Pepper | 1/8 Teaspoon (Sauce:) | |
Directions
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.
Set aside.
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.
Mix well.
Cover.
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.
Set aside.
In medium mixing bowl, combine all sauce ingredients.
Mix well.
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.
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.
Set aside.
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.
Mix well.
Cover.
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.
Set aside.
In medium mixing bowl, combine all sauce ingredients.
Mix well.
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.
Chef
