Pork T-Bone with Walnut Bulgur Pilaf
- Yield 4 servings
- Prep 15 mins
- Cook 45 mins
Walnuts and dried cranberries stud the rice pilaf that's served with grilled pork.
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/2 cup chopped California walnuts
- 1 cup bulgur
- 2 tablespoons chopped dried cranberries
- 2 cups chicken stock
- 1/2 teaspoon salt or salt to taste
- Vinegar Baste and the Pork:
- 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 pork T-bone steaks, or bone-in pork loin chops (about 1¼ lbs. total), about 1 inch thick
- 1/4 teaspoon freshly ground pepper
- To prepare the pilaf, melt the butter in a medium saucepan over moderate heat. 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.
- 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.
- Season the pork steaks on both sides with salt and ground pepper to taste. Grill over a fire or hot coals, about 4 inches from heat, turning the meat and brushing it with the vinegar baste every 1–1½ minutes. Total cooking time will be 8–10 minutes, until the meat is thoroughly cooked, with no trace of rawness in the center. Alternately, the steaks may be broiled, about 4 inches from heat, turning them and brushing with the baste as directed. Serve with the pilaf.
Recipe courtesy of Chef Patrick Mulvaney of Mulvaney’s B&L in Sacramento, Calif.