Place the bulgur wheat in bowl, cover with plenty of cold water and leave to stand for 20 minutes. Drain into a sieve lined with a clean tea towel and squeeze out as much excess water as possible.
To make the marinade: Combine the garlic, sumac, honey, one tablespoon of lemon juice and one tablespoon oil. Place the pork chops in a bowl and pour over the marinade. Leave for five to ten minutes if you have time.
To cook the chops: Heat the grill or barbecue. Take the chops out of the marinade and pat dry, discard the marinade.
Season the chops with a little salt and black pepper and cook for 4-5 minutes on each side, depending on how thick they are.
To make the salad: While the chops are cooking combine the bulgur wheat, tomatoes, cucumber, scallions, parsley, mint, remaining tablespoon of oil and remaining 3 tablespoons of lemon juice. Season with a little salt and black pepper.
Serve the chops with the salad.