• 4 ribeye (rib) pork chops (1 1/2-inches thick)
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1/3 cup bulghur
  • 1/2 cup shredded carrots
  • 1/4 cup parsley (snipped)
  • 2 tablespoons green onions (sliced)
  • 1 teaspoon fresh mint (chopped)
  • 1 tablespoon butter (melted)
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 2 dashes black pepper
  • 2 tablespoons vegetable oil


  1. 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.
  2. 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.
  3. 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.
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