What we send:

• pork chops
• bulgur
• tomatoe
• garlic
• makó onion
• white vine
• fresh oregano
• fresh sage
• fresh basil
• olive oil
• salt
• pepper

Required tools:

• 2 pcs. pans

Put the bulgur in a strainer wash it with cold water, then drip it off. Fry in some heated oil, salt, pepper and add warm water equal to twice the amount of bulgur. Wait until it boils, then cover and cook over low heat. It will be ready sooner than the rice when it has boiled the water, take it off the fire and set aside covered.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Dice the tomatoes and onions, chop the garlic and the green spices.

Heat olive oil in a pan. If it is hot start ot fry the chop, salt, pepper to taste, then add the wine. On medium heat cook both sides for approx. 4-4 minutes. When it is ready, take it out of the pan and cover it to keep it warm.

In the same pan in which the chops are fried, saute the onions and garlic, then add the tomatoes and a little water. Salt and pepper to taste. Cook over high heat for approx. 5 minutes.

Put the chops back in the pan, add the green spices and boil it.

Put the tomato ragout on the plate, place the chops on top, serve the bulgur next to it. All that’s left to receive the compliments.

Enjoy your meal!