Fajita-Spiced Pork Chop Bulgur Bowls

🥘 Ingredients

• black pepper
  1 tsp
• bulgur wheat
  ¾ cup
• chicken stock concentrate
  1 unit
• cooking oil
  2 tbsp
• fajita spice blend
  2 tsp
• garlic
  2 cloves
• jalapeño
  1 unit
• lime
  2 unit
• mayonnaise
  2 tbsp
• pork chops
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  2 tbsp
• sugar
  ¼ tsp
• tomato
  2 unit
• water
  1 c

🍳 Cookware

• small bowl
• small pot
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel and mince garlic , reserving a pinch in a small bowl . Trim and thinly slice scallions , separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat; mince a few rounds. Zest and quarter lime . Dice tomato .

   garlic: 2 cloves, scallions: 4 unit, jalapeño: 1 unit, lime: 2 unit, tomato: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a small pot over medium heat. Add scallion whites, remaining garlic, and ½ tsp fajita spice blend . Cook, stirring, until softened and fragrant ⏱️ 3 minutes . Add bulgur wheat , chicken stock concentrate , 1 cup water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 2 tbsp, fajita spice blend: 2 tsp, bulgur wheat: ¾ cup, chicken stock concentrate: 1 unit, water: 1 c, salt: 1 tsp
3. 

   3

   In a second small bowl , combine sliced jalapeño, juice from half the lime, ¼ tsp sugar , and a pinch of salt. Cover with plastic wrap and microwave ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   sugar: ¼ tsp
4. 

   4

   Pat pork chops dry with paper towels. Season all over with remaining fajita spice blend, salt, and black pepper . Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through ⏱️ 6 minutes per side. Transfer to a cutting board to rest.

   pork chops: 2 unit, black pepper: 1 tsp
5. 

   5

   To the bowl with reserved garlic, add mayonnaise , sour cream , a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   mayonnaise: 2 tbsp, sour cream: 2 tbsp
6. 

   6

   Fluff bulgur with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper. Thinly slice pork crosswise. Divide bulgur between shallow bowls; top with pork. Drizzle everything with crema; garnish with remaining scallion greens and as much pickled jalapeño (draining first) as you like. Serve.