When cooking stuffed chops and roasts, it is important to check the internal temperature of the stuffing to determine doneness. To accompany the pork, use a good-quality store-bought chutney, and serve a simple green salad on the side.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Heat broiler, with rack set 4 inches from heat source. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes. Drain and rinse with cool water; press on bulgur and apricots to remove excess water.
Step 2
In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper. Add almonds, scallions, and drained bulgur and apricots; mix to combine.
Step 3
To stuff pork chops (see below), make a deep slit in each pork chop, being careful not to cut all the way through. Fill with stuffing, dividing evenly; press to flatten. Place pork chops on a baking sheet. Rub with oil; season with salt and pepper. Broil (without turning) until pork and stuffing are cooked through (an instant-read thermometer inserted into stuffing should register 160°F), 12 to 15 minutes. Serve pork with chutney, if desired.
Stuffing the Chops
Step 4
Use a paring knife to slice into the chops to create a pocket, then stuff the chops with bulgur mixture, packing it firmly inside (and allowing some to spill out, if desired) before flattening with your hands.
