You are here: Home » Recipes » Pork T-Bone with Walnut Bulgur Pilaf Pork T-Bone with Walnut Bulgur Pilaf Recipe by California Walnut Board Yield 4 servings Prep 15 mins Cook 45 mins Walnuts and dried cranberries stud the rice pilaf that's served with grilled pork. PrintEmail Ingredients Pilaf:1 tablespoon unsalted butter1/2 cup finely chopped yellow onion1/2 cup chopped California walnuts1 cup bulgur2 tablespoons chopped dried cranberries2 cups chicken stock1/2 teaspoon salt or salt to tasteVinegar Baste and the Pork:1 cup apple cider vinegar2 tablespoons molasses2 teaspoons kosher salt or 1 teaspoon plain salt, and additional salt to taste1 teaspoon crushed red pepper flakes2 pork T-bone steaks, or bone-in pork loin chops (about 1¼ lbs. total), about 1 inch thick1/4 teaspoon freshly ground pepper Instructions 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.