• 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 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, 14-18 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.

• Thinly slice pork.
• Divide tabbouleh between plates.
• Top with grilled pork.
• Dollop lemon-feta sauce over top.

If you've opted to get pork tenderloin, prep and season it in the same way as the pork chops, then increase the grill time to 14-18-min.**