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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

4 people
30 min
Nutrition per serving
  • kcal
    514kcal
  • protein
    59g
  • iron
    2.8mg
  • carbs
    35g

Ingredients

    • 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

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

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.

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Method

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.

Serving Suggestions

Serve the chops with the salad.

Pork Chops with Tabbouleh Salad