Nick’s Pick | Quick Pork Chop Gyro Bulgur Bowls
with Crisp Lettuce Salad & Tzatziki
Cooking time
10 minutes
Servings
2/4
Calories
540 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Gyro worship is particularly prevalent among late-night diners in North America, where this Greek-style handheld treat has a following. We’re remodelling it for a sit-down supper by placing the different elements of the popular sandwich in a bowl format, with fluffy, puffy bulgur as a wholesome base. Top it with slices of seared pork chops redolent with citrus-minded spices. Chunky cukes, tomato and rough-cut lettuce complete the look—along with tzatz, of course.
We will send you:
- 2 Pork chops
- 2 Cucumbers
- 1 Tomato
- 1 Head of lettuce
- 45ml Cold-pressed Italian vinaigrette
- 80g Bulgur
- 60g Garlic-cucumber yogurt (tzatziki)
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Wheat
You will need:
Medium pot
Large pan
Oil
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
5 g
Sodium
740 mg
Total Carb
49 g
Sugars
8 g
Protein
44 g
Fibre
10 g
Preparation
Cook the pork
Pat the pork dry with paper towel; season with ⅓ of the spices and S&P. In a large pan, heat a drizzle of oil on medium-high. Add the pork* and cook, 3 to 5 min. per side, until browned and cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), ½ the remaining spices and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add S&P. Fluff the bulgur.
Mise en place
Meanwhile, large-dice the cucumbers and tomato. Roughly chop the lettuce.
Make the salad
In a large bowl, combine the cucumbers, tomato, lettuce, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the bulgur between your bowls. Top with the pork, salad and tzatziki. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
