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
- Set the EGG for direct cooking at 350°F/177°C.
- Melt the butter in a Dutch oven (or a medium saucepan on the stovetop).
- Add the onion and cook, stirring often, for about 3 minutes.
- Add the walnuts and stir for about 2 minutes more.
- Add the bulgur and stir to combine.
- Stir in the cranberries, chicken stock, and salt.
- 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.
- Keep the pilaf covered and off heat while you prepare the pork.
Pork Preparation
- Season the pork chops on both sides with salt and freshly ground black pepper.
- Place the pork chops on the EGG and grill, turning every 2 minutes and brushing with the vinegar baste.
- Continue grilling for 8-10 minutes, or until the pork is fully cooked with no rawness in the center.
- Remove from the EGG and let rest for a few minutes before serving.
Serving
Serve the grilled pork chops with the warm pilaf. Enjoy!
