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Pork T-Bone with Walnut Bulgur Pilaf

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 45 mins

Ingredients

Pilaf:
1tablespoon unsalted butter
1/2cup finely chopped yellow onion
1/2cup chopped California walnuts
1cup bulgur
2tablespoons chopped dried cranberries
2cups chicken stock
1/2teaspoon salt or salt to taste
Vinegar Baste and the Pork:
1cup apple cider vinegar
2tablespoons molasses
2teaspoons kosher salt or 1 teaspoon plain salt, and additional salt to taste
1teaspoon crushed red pepper flakes
2 pork T-bone steaks, or bone-in pork loin chops (about 1¼ lbs. total), about 1 inch thick
1/4teaspoon freshly ground pepper

Instructions

  1. 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.
  2. 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.
  3. 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.

 

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 650
  • Fat 30g
  • Saturated Fat 7g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 8g
  • Cholesterol 135mg
  • Sodium 1500mg
  • Potassium 920mg
  • Carbohydrate 45g
  • Fiber 8g
  • Sugars 11g
  • Protein 51g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 6%
  • Calcium 15%
  • Iron 20%
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