Fajita-Spiced Pork Chops with Bulgur, Pickled Jalapeño &Amp; Creamy Salsa Verde

This hearty bowl brings together tender fajita-spiced pork chops, fluffy bulgur wheat studded with tomato and scallions and a tangy homemade creamy salsa verde. The pickled jalapeño adds a bright, spicy kick that ties everything together.

Perfect for a satisfying weeknight dinner, this dish is packed with flavor and texture. The bulgur base is cooked with garlic and fajita spices, then topped with juicy pork and a drizzle of zesty crema. Finish with crisp scallion greens and pickled jalapeño for a fresh, vibrant meal.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Peel and mince or grate garlic; reserve a pinch in a small bowl (you’ll use it later). 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 until you have 1 teaspoon (2 teaspoons for 4 servings). Zest and quarter the lime. Dice tomato into ½-inch pieces.
2. Heat a drizzle of oil in a small pot over medium heat. Add scallion whites, remaining garlic and ½ teaspoon fajita spice blend (1 teaspoon for 4 servings). Cook, stirring, until softened and fragrant, 2-3 minutes. Add bulgur, stock concentrate, 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, 12-15 minutes. Keep covered off heat until ready to serve.
3. In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), ¼ teaspoon sugar (½ teaspoon for 4) and a pinch of salt. Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4. Pat pork dry with paper towels. Season all over with remaining fajita spice blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.
5. To the bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice (two squeezes for 4 servings), a big pinch of lime zest and a pinch of minced jalapeño to taste. (TIP: If you like extra zesty heat, add a small splash of jalapeño pickling liquid in place of or in addition to lime juice.) Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
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. (Pork is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, farro or rice. Adjust cooking time and liquid according to the grain’s instructions.

How do I make the pickled jalapeño less spicy?

Remove the seeds and ribs from the jalapeño before slicing. This reduces heat while keeping the flavor.

Can I prepare the crema ahead of time?

Absolutely! The creamy salsa verde can be made up to a day in advance and stored in the refrigerator. Stir before drizzling.