Recipe adapted from California Walnuts. For more information, visit Walnuts.org.
Ingredients
- 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 or salt to taste
Instructions
Set the EGG for direct cooking at 350°F/177°C.
To prepare the pilaf, melt the butter in a Dutch oven (or a medium saucepan on the stove top). Add the onion and cook, stirring often, for about 3 minutes. Add the walnuts and stir about 2 minutes more. Add the bulgur and stir to combine. Add the cranberries, stock, and salt (if your stock is salted, you might not need the full amount of salt). Bring to a boil, then cover the pan and cook over low heat for 10–5 minutes, until the bulgur is tender and has absorbed the liquid. The cooked bulgur will stay warm, covered and off heat, for about 20 minutes while you continue with the pork.
Season the pork chops on both sides with salt and ground pepper to taste. Grill on the EGG, turning the meat and brushing it with the vinegar baste every 2 minutes. Total cooking time will be 8–10 minutes, until the meat is thoroughly cooked, with no trace of rawness in the center.
Serve with the pilaf.
Makes 4 servings
Vinegar baste and pork Ingredients
- 1 cup apple cider vinegar
- 2 tablespoons molasses
- 2 teaspoons kosher salt or 1 teaspoon plain salt, and 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 pepper
Vinegar baste and pork Instructions
To prepare the vinegar baste, in a small sauce pan combine the vinegar, molasses, salt and red pepper flakes. Bring just to a boil, stirring to dissolve the molasses. Set aside.