Pork loin chops marinated with blood orange juice, lime juice, rosemary, garlic, and chipotle puree grilled and served on a bed of smokey bulgur salad and topped with grilled asparagus. The bulgur salad is made with a medium grain bulgur, chunks of fresh charcoal-grilled sweet peppers, jalapeno peppers, tomatillos, pineapple, and fresh scallions all tossed together with a tangy lime vinaigrette.
A: mmm mmm mmm! it’s been ages since we’ve grilled! that’s a total shame, considering its always grilling weather here in san diego!
T: too bad it’s a pain in the butt to grill.
A: it’s not really a pain the butt to grill, it’s just a little more of a lengthy process since we only have a charcoal grill.
T: would you prefer to be using another type of grill?
A: not really. i prefer the smokey flavor that charcoal gives as opposed to a gas grill. so what’d you think about the bulgar salad?
T: that salad was OFF THE CHAIN. There was no chain involved with the salad. I can’t say enough about it. spicy pieces of grilled jalapeno, sweet grilled pineapple, and some extremely tasty bulgur. Mmmmm MMm.
A: sweet! i don’t know how we ever made it through our lives with out all the grain salads we eat these days! this one was particularly nice. it had everything: sweetness from the pineapple, tartness from the lime and tomatilla, spicy jalaps, crunchy green onions, and the whole thing was smokey to boot – given that all the ingredients other than the bulgur were grilled.
T: yeah. Mmm.. I could eat that stuff all day. Several days in a row. The pork chop was extremely tasty as well. I thought it went great with the salad, too.
A: yeah. i think it was just slightly overcooked though. i prefer my pork to be closer to medium than to well-done.
T: it was still nice and juicy though. What’s your rating tonight?
A: hmmm… i’m going to have to give this meal an overall rating of 4.34/5. it was totally yummy… and much healthier than some of the things we post! not that that really means too much to me
T: yeah right, you know you care. Well, i can’t understand how you didn’t give it a higher rating, considering how unreal that bulgar salad was.
A: yeah… if i were just rating the salad it probably would have gotten a 4.67/5 rather than a 4.34. the pork chop was good, but it wasn’t my best ever. i enjoyed the flavors of the chop’s marinade… i just left it on for a minute or two longer than i should have.
T: I agree that the marinade was super-awesome, but that the chop wasn’t the best that it could have been. I would give the chop a 4.4/5. I would give the marinade a 4.69/5. I would give the bulgur salad a 4.83/5.
A: wowsers, T! that sure is a mighty high rating! 4.83!
T: wowsers, A, that salad ROCKED.
A: well… do you have an overall meal rating? or are you going to make me average those three in my head to figure it out!
T: you’re going to have to figure it out in your head I suppose. I mean, we could use a calculator. Personally I don’t remember long division so those are really the only options as I see it.
A: oh, well, we could just guesstimate..i guesstimate you average is….some where around 4.6…3ish….
T: wrong. while you were guestimating I decided my overall rating was a 4.7/5.
A: damn it!
2-4 pork chops (depending on how many people you're serving)
juice and zest from 1 blood orange
juice from 1/2 lime
1/8 cup pureed chipotle in adobo
1 tbsp honey
1 tbsp fresh rosemary, finely chopped
1/8 cup olive oil
kosher salt and fresh cracked black pepper
In a mixing bowl, whisk together the orange juice and zest, lime juice, chipotle puree, honey, and rosemary. Slowly drizzle in the olive oil while whisking continuously to form an emulsified marinade. Place the pork chops in an appropriately sized sealable plastic bag and pour the marinade over the chops. Seal the bag and place the bag on a plate. Allow the chops to marinate, refrigerated, for at least 2 hours, but optimally overnight. Half an hour before grilling, remove the chops from the fridge and allow to come to room temperature. Season both sides of the chops liberally with kosher salt and fresh cracked black pepper. Grill over medium high heat for two minutes, then rotate the chops a quarter-turn and grill for another three minutes, this will give you lovely grill marks. Repeat the process on the other side of the chops, grilling for two minutes then rotating a quarter-turn and grilling for another two minutes. Cook time may vary depending on the width of your chops. Remove the chops from the grill and allow them to rest for a few minutes before serving so the juices have time to reabsorb into the meat. Great served with grilled asparagus and bulgur salad. Enjoy!
1 cup bulgur wheat
1 2/3 cup boiling water
1 ring fresh pineapple, about 1/2 inch thick (or equivalent if you don't have a full ring)
3 small sweet peppers, (red, yellow, or orange)
1 large or 2 small tomatillos, husked and cut in half
1 large jalapeno
1 scallion, thinly sliced
kosher salt and fresh cracked black pepper
juice and zest from 1 lime
1 tsp honey
1 tsp dijon mustard
1/8 cup canola oil
Make the vinaigrette. In a bowl, whisk together the lime juice, zest, honey, and dijon mustard. Slowly drizzle in the canola oil, whisking constantly, to form an emulsified vinaigrette. This is a tart vinaigrette, if you don't like this much acid simply pour less of the vinaigrette over the salad and just add an extra drizzle of olive oil. Chances are you won't need all the vinaigrette as it is.
In a small sauce pan, bring 1 2/3 cup of water to a boil. Stir in the bulgur wheat and a pinch of salt. Cover and reduce heat to low. Allow the bulgur to simmer for about 20 minutes until all of the water is absorbed or until the bulgur is a nice tender consistency. Squeeze out excess moisture from the bulgur and add the bulgur to a medium-sized mixing bowl. Pour half of the vinaigrette over the bulgur and toss to coat. Set aside until veggies are done.
While the bulgur is simmering, prepare veggies for grilling. Place the pineapple, sweet peppers, tomatillos, and jalapeno on a platter. Drizzle the fruits and veggies with olive oil and season liberally with kosher salt and fresh cracked black pepper. Grill over medium high heat for about 5-7 minutes, flipping half way through cooking. The tomatillos will take slightly less time to grill - you still want them to be firm and not get all mushy. Remove the veggies from the grill and dice them up into bite-sized pieces. If you don't like heat, you can remove the seeds from the jalapeno when dicing.
Add the diced grilled veggies to the mixing bowl with the bulgur. Stir the veggies in and add as much more of the vinaigrette as it takes to make a nicely lubed salad, just watch out... you don't want the grains swimming in vinaigrette! Taste the salad and season as necessary with kosher salt and fresh cracked pepper. Serve warm or chilled. Enjoy!