- 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
Bookmark Recipe
Pork Chops with Tabbouleh Salad
4 people
30 min
Nutrition per serving
-
kcal514kcal
-
protein59g
-
iron2.8mg
-
carbs35g
Ingredients
Main
- 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
Method
Copy TextPlace 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.
The Quality Mark & You
Learn moreMethod
Copy TextPlace 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.
Serving Suggestions
Serve the chops with the salad.
Pork Chops with Tabbouleh Salad
