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Pork Chops with Walnut Bulgur Pilaf

Ingredients

Pilaf

  • 1 tablespoon unsalted butter
  • ½ cup finely chopped yellow onion
  • ½ cup chopped California walnuts
  • 1 cup bulgur
  • 2 tablespoons chopped dried cranberries
  • 2 cups chicken stock
  • ½ teaspoon salt (adjust based on stock's salt content)

Vinegar Baste & Pork

  • 1 cup apple cider vinegar
  • 2 tablespoons molasses
  • 2 teaspoons kosher salt (or 1 teaspoon plain salt), plus additional salt to taste
  • 1 teaspoon crushed red pepper flakes
  • 2 bone-in pork loin chops (about 1¼ lbs. total), about 1 inch thick
  • Freshly ground black pepper

Instructions

Makes: 4 servings

Method: Direct grilling

Equipment: Dutch oven or medium saucepan

Pilaf Preparation

  1. Set the EGG for direct cooking at 350°F/177°C.
  2. Melt the butter in a Dutch oven (or a medium saucepan on the stovetop).
  3. Add the onion and cook, stirring often, for about 3 minutes.
  4. Add the walnuts and stir for about 2 minutes more.
  5. Add the bulgur and stir to combine.
  6. Stir in the cranberries, chicken stock, and salt.
  7. Bring to a boil, then cover the pan and cook over low heat for 10-15 minutes, until the bulgur is tender and has absorbed the liquid.
  8. Keep the pilaf covered and off heat while you prepare the pork.

Pork Preparation

  1. Season the pork chops on both sides with salt and freshly ground black pepper.
  2. Place the pork chops on the EGG and grill, turning every 2 minutes and brushing with the vinegar baste.
  3. Continue grilling for 8-10 minutes, or until the pork is fully cooked with no rawness in the center.
  4. Remove from the EGG and let rest for a few minutes before serving.

Serving

Serve the grilled pork chops with the warm pilaf. Enjoy!

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