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)

1. Heat broiler, with rack set 4 inches from heat source.
2. Place bulgur and apricots in a fine sieve set in a bowl; cover with boiling water, and let soak 5 minutes.
3. Drain and rinse with cool water; press on bulgur and apricots to remove excess water.
4. In a large bowl, whisk together egg, cumin, ginger, 1 teaspoon salt, and 1/4 teaspoon pepper.
5. Add almonds, scallions, and drained bulgur and apricots; mix to combine.
6. To stuff pork chops (see below), make a deep slit in each pork chop, being careful not to cut all the way through.
7. Fill with stuffing, dividing evenly; press to flatten.
8. Place pork chops on a baking sheet.
9. Rub with oil; season with salt and pepper.
10. Broil (without turning) until pork and stuffing are cooked through (an instant-read thermometer inserted into stuffing should register 160F), 12 to 15 minutes.
11. Serve pork with chutney, if desired.
12. 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.

bulgur wheat, dried apricots, egg, ground cumin, ground ginger, salt, almonds, scallions, center, olive oil

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-bulgur-stuffing-387987 (may not work)