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Tabouleh Stuffed Pork Chops Recipe
|Pork rib chops||4 , cut 1 1/4 to 1 1/2 inches thick, trimmed of fat|
|Water||3 Cup (48 tbs)|
|Bulgur||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped|
|Chopped fresh mint/1/4 teaspoon dried mint||1 Teaspoon|
|Butter||1 Tablespoon, melted|
|Freshly squeezed lemon juice||1 1⁄2 Teaspoon|
|Ground allspice||1⁄8 Teaspoon|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon|
Calories 470 Calories from Fat 267
% Daily Value*
Total Fat 30 g45.9%
Saturated Fat 9.5 g47.7%
Trans Fat 0.2 g
Cholesterol 107.8 mg
Sodium 236.1 mg9.8%
Total Carbohydrates 13 g4.2%
Dietary Fiber 3.4 g13.6%
Sugars 1.1 g
Protein 37 g73.9%
Vitamin A 77.5% Vitamin C 16.5%
Calcium 6.9% Iron 10.5%
*Based on a 2000 Calorie diet
Be careful not to cut through to the other side of chop.
In a small saucepan, combine water and salt; bring to a boil.
Stir in bulgur.
Reduce heat, cover, and simmer over medium heat for 15 minutes.
Add carrot; continue cooking, covered, for 10 minutes or until carrots are tender and water is absorbed.
Remove from heat.
Stir in parsley, green onions, mint, butter, lemon juice, and seasonings.
Spoon about 1/2 cup stuffing mixture into each chop.
In a large skillet, heat oil; brown chops on each side.
Arrange chops in baking dish, cover and bake at 350° F for 1 hour.