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Tabouleh-Stuffed Pork Chops
- With a sharp knife cut opening in the rib side of each chop. Insert knife in each opening and cut a pocket without cutting through to other side of chop.
- In a small saucepan combine water and the 1/2 teaspoon salt; bring to boiling. Reduce heat, stir in bulghur; cover tightly and cook over medium heat for 15 minutes. Add carrots, and continue cooking, covered, for 10 minutes or until carrots are tender.
- Remove from heat. Stir in parsley, green onion, mint, butter, lemon juice, and 1/4 teaspoon salt, allspice and pepper. Spoon about 1/2 cup stuffing mixture into each chop. In a large skillet, brown chops on each side in hot oil. Place chops in a large baking dish. Bake, covered, in a 350 degree F. oven for 45 minutes or until internal temperature on a thermometer reads 160 degrees F.