Fajita-Spiced Pork Chop Bulgur Bowls

🥘 Ingredients

• bulgur wheat
  1 c
• chicken stock concentrate
  2 unit
• cooking oil
  2 tsp
• fajita spice blend
  2 tbsp
• garlic
  4 clove
• jalapeno
  2 unit
• lime
  2 unit
• mayonnaise
  4 tbsp
• pork chops
  20 oz
• scallions
  4 unit
• sour cream
  3 tbsp
• sugar
  ½ tsp
• tomato
  2 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry produce. Peel and mince or grate garlic ; reserve a pinch in a small bowl (you'll use it in Step 5). Trim and thinly slice scallions , separating whites from greens. Thinly slice jalapeno into rounds, removing ribs and seeds for less heat; mince a few rounds until you have 1 tsp (2 tsp for 4 servings). Zest and quarter lime . Dice tomato into ½-inch pieces.

   garlic: 4 clove, scallions: 4 unit, jalapeno: 2 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 (1 tsp for 4 servings). Cook, stirring, until softened and fragrant, 2-3 minutes. Add bulgur wheat , chicken stock concentrate , and 1 cup water (2 cups for 4), 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 tsp, fajita spice blend: 2 tbsp, bulgur wheat: 1 c, chicken stock concentrate: 2 unit
3. 

   3

   In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar , and a pinch of salt. Cover with plastic wrap and microwave, stirring once halfway, for ⏱️ 30 seconds . Set aside to pickle, stirring occasionally.

   sugar: ½ tsp
4. 

   4

   Pat pork chops dry with a paper towel. Season all over with remaining fajita spice blend, salt, and pepper. Heat a large pan over medium-high heat; add a drizzle of cooking oil. Cook the pork until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.

   pork chops: 20 oz
5. 

   5

   In the bowl with reserved garlic, add mayonnaise and sour cream . Add a squeeze of lime juice (two for 4), a big pinch of lime zest, and a pinch of minced jalapeño to taste. If you like a bit of heat, add a small splash of pickle liquid for extra zip. Add water, 1 tsp at a time, until the sauce reaches a drizzling consistency. Season with salt and pepper.

   mayonnaise: 4 tbsp, sour cream: 3 tbsp
6. 

   6

   Fluff bulgur with a fork. Stir in tomato, half of the remaining scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper. Slice pork crosswise into thin strips. Divide bulgur between shallow bowls; top each with pork. Drizzle sauces with crema; poke in remaining scallion greens and pickled jalapeño (drain first) to taste. Serve, reminding yourself to cook the pork to an internal temperature of 145°F.