Pork Chops with Tabbouleh Salad

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  Pork Chops with Tabbouleh Salad

 Couscous could be used instead of bulgur wheat.  Follow the packet instructions then mix through the vegetables, herbs, oil, lemon juice and seasoning 

Pork Chops with Tabbouleh Salad

Serves 4 

Cooking time:


  • 4 pork chops, thickly cut and well trimmed
  • 200g bulgur (cracked wheat)2 cloves garlic, crushed
  • 1 teasp. sumac
  • 1 tablesp. Honey
  • 4 tablesp. lemon juice
  • 2 tablesp. olive oil
  • 250g cherry tomatoes, quartered
  • ½ cucumber, deseeded and finely chopped
  • 4 scallions, finely sliced
  • 5 tablesp. fresh flat-leaf parsley, chopped
  • 5 tablesp. fresh mint, chopped
  • A little salt and black pepper

To Cook

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.

Nutritional Analysis per Serving

Protein: 59g 

Carbohydrates: 35g 

Fat: 17g 

Iron: 2.8mg 

Energy: 514kcal