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Pork Chops with Bulgur Stuffing

2/3 cup medium-grain bulgur wheat
1/4 cup dried apricots, finely chopped
1 large egg
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
Coarse salt and freshly ground pepper
1/4 cup sliced almonds
2 scallions, trimmed and thinly sliced
4 boneless center-cut pork chops (each 8 ounces and 1 inch thick)
1 tablespoon olive oil
Chutney, for serving (optional)


Heat broiler, with rack set 4 inches from heat source. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes. Drain and rinse with cool water; press on bulgur and apricots to remove excess water. In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper. Add almonds, scallions, and drained bulgur and apricots; mix to combine. To stuff pork chops (see below), make a deep slit in each pork chop, being careful not to cut all the way through. Fill with stuffing, dividing evenly; press to flatten. Place pork chops on a baking sheet. Rub with oil; season with salt and pepper. Broil (without turning) until pork and stuffing are cooked through (an instant-read thermometer inserted into stuffing should register 160F), 12 to 15 minutes. Serve pork with chutney, if desired. Use a paring knife to slice into the chops to create a pocket, then stuff the chops with bulgur mixture, packing it firmly inside (and allowing some to spill out, if desired) before flattening with your hands.

Source: www.epicurious.com