2/3 cup bulgur wheat
1/4 c dried apricots, chopped
1 egg
1/2 tsp cumin
1/2 tsp ginger, ground
1/4 c sliced almonds
2 scallions thinly sliced
4 boneless center cut pork chops, at least 8 oz and 1″ thick.
1 tbsp olive oil
optional chutney

Heat broiler. Set rack 4″ from heat.

Place apricots and bulgur in a fine sieve set in a bowl, cover with boiling water and let soak 5 minutes. Drain and rinse with cool water, set aside.

In a large bowl whisk together egg, cumin, ginger, 1 tsp salt, 1/4 tsp pepper. Add almonds, scallions, and bulgur and almonds. Mix.

Slice a deep pocket in each chop. Fill with stuffing, press to flatten.

Place on baking sheet. Rub with oil, salt/pepper. Broil until 160 throughout, about 12-15 minutes.