When cooking stuffed chops and roasts, it is important to check the internal temperature of the stuffing to determine doneness. To accompany the pork, use a good-quality store-bought chutney, and serve a simple green salad on the side.

　　

Ingredients

serves 4

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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 160°F), 12 to 15 minutes. Serve pork with chutney, if desired.

　　

Stuffing the Chops

Step 4

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.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.