Grilled Turkish-Inspired Pork Chops

Grill

Family Friendly

Free Griddle Contest

with Grilled Veggie Tabbouleh and Lemon-Feta Sauce

10 min

Difficulty: 2/3

Turkish

Pork just tastes better grilled! Fragrant Turkish-style spices, pork and colourful grilled veggie tabbouleh are a perfect match! Topped with creamy, lemony feta sauce, this dish is summer at its best!

Allergens

Sulphites

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Measuring Spoons

Zester

Large Bowl

Small Bowl

Medium Pot

Measuring Cups

Medium Bowl

Tags

Family Friendly

Free Griddle Contest

Ingredients

Pork Chops, boneless

340 g

Bulgur Wheat

0.5 cup

Sweet Bell Pepper

1 unit(s)

Parsley

7 g

Red Onion

1 unit(s)

Chicken Broth Concentrate

1 unit(s)

Lemon

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Turkish Spice Blend

1 tbsp

Mayonnaise

2 tbsp

Zucchini

1 unit(s)

Mixed Olives

30 g

Salt

0.625 tsp

Oil

2.5 tbsp

Pepper

0.125 tsp

Butter

1 tbsp

Preparation

Add broth concentrate, 2/3 cup (1 cup) water and 1/2 tsp (1 tsp) salt to a medium pot.
Cover and bring to a boil over high heat. Once boiling, add bulgur. Stir to combine, then cover and remove the pot from heat.
Let stand until bulgur is tender and liquid is absorbed, 15-16 min.
Stir in 1 tbsp (2 tbsp) butter, then fluff with a fork.

Drain, then roughly chop olives.
Roughly chop parsley.
Zest, then juice lemon.
Add lemon zest, mayo, half the feta and 1/2 tbsp (1 tbsp) lemon juice to a small bowl, then stir to combine. Set aside.

Halve zucchini lengthwise.
Halve pepper, then core.
Peel, then quarter onion, leaving the root in tact.
Add veggies, 1 tbsp (2 tbsp) oil and half the Turkish Spice Blend to a medium bowl. Season with salt and pepper, then toss to combine.
Set aside.
Pat pork dry with paper towels. Season both sides with salt, pepper and remaining Turkish Spice Blend. Rub with 1/2 tbsp (1 tbsp) oil.

Add veggies to one side of the grill. Close lid and grill, flipping once, until veggies are tender-crisp, 9-12 min.
Meanwhile, add pork to the other side of the grill. Cook, flipping halfway through, until pork is cooked through, 8-10 min.**
Transfer pork to a plate, then cover to keep warm.
Transfer veggies back to the medium bowl.

Remove root and outer layer from onion quarters, then cut onion, zucchini and pepper into 1/2-inch pieces.
Add bulgur, zucchini, onions, peppers, remaining lemon juice, olives, remaining feta, parsley and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then toss to combine.