Fajita-Spiced Pork Chop Bulgur Bowls
with Tomato, Pickled Jalapeño & Garlic Lime Crema
- Wheat
- Eggs
- Milk
We love to end a day with a hearty meal that balances delicious flavors and enticing textures all in one satisfying bowl. You’ll top a base of scallion, tomato, and jalapeño-studded bulgur wheat with juicy fajita-spiced pork chops, and drizzle it all with homemade creamy salsa verde. Finish with a sprinkle of crisp sliced scallions and tangy pickled jalapeño, then curl up in your fave spot and prepare to be bowled over!
Ingredients
2 clove
Garlic
2 unit
Scallions
1 unit
Jalapeño
1 unit
Lime
1 unit
Tomato
1 tablespoon
Fajita Spice Blend
½ cup
Bulgur Wheat
(Contains: Wheat)
2 unit
Chicken Stock Concentrate
10 ounce
Pork Chops
2 tablespoon
Mayonnaise
(Contains: Eggs)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
¼ teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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 jalapeño 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.
• Heat a drizzle of 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, stock concentrates, 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.
• In a second small microwave-safe bowl, combine sliced jalapeño, juice from half the lime (whole lime for 4 servings), ¼ tsp sugar (½ tsp for 4), and a pinch of salt. • Cover with plastic wrap and microwave for 30 seconds. Set aside to pickle, stirring occasionally.
• 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.
• To 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 some zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• 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°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the bold, spicy flavors, especially the pickled jalapeños and fajita seasoning; some found it needed more seasoning.
- Ease of prep: Several noted it was easy to make, though some felt it had more steps or took longer than expected.
- Suggestions: Consider adding extra vegetables like zucchini or avocado; some preferred chicken or would like a rice option instead of bulgur.
- Portions: Some found it satisfying, while others wished for larger servings, especially of the bulgur.
- Texture: Many enjoyed the bulgur as a change from rice, though some disliked its texture or found it mushy.
Reviews from our home cooks
More steps & prep than I prefer but due to the ease of prep I was ok with that. I am a new fan of Bulger, especially with the additions in this particular recipe. The tomatoes, and jalapeños, made this very good. The pork chops cooked up nicely, seasoning really added a great flavor. The pork chops are usually always of a good quality and size so I don't have to worry about overcooking them in the pan like I have in some of your other recipes with very thin chicken fillets. Very enjoyable meal. I'm sure I will order it again.
Taste was great and recipe didn't need much adjusting. Did miss an opportunity to add veggies, as always. I added onion, 2 green quash, more tomato, and garlic to the bulgur. Subbed yogurt in place of sour cream. Otherwise this was good!
The bulgur and the crema were phenomenal. I actually seared the pork in butter and oil for a minute each side and then baked it 5 minutes. It was beautifully seared and cooked but I just kinda think the quality of the meat was only okay? I had seasoned it, rested it, etc and it didn't seem that flavorful even though everything else about it was great
My husband and I LOVED this meal. The flavors were so bold. The lime crème brought freshness and really balanced out the spicy fajita seasoning.
Great flavors. I was concerned about bulgur as we did not like it in the past but it was delicious in this recipe
Adding Fajita-Spiced Pork Chop Bulgar Bowls to our favorites! Garlic, pickled jalapenos, bulgur, le creama! Yep, ordering this one again! I think we'll try it with chicken next time.
Super delicious! The bulgur is a nice "light" grain, that makes a great side to the spiced-pork.
Wonderful flavors and very juicy pork chops. Bulgur was a nice change from rice and couscous!
I loved this, but my family isn't as fond of bulgur as I am. In general, the bowls we've ordered have been easy and flavorful. Also, we had to throw out the jalapeño because neither of us can eat them.
The pork chop was good, the bulgar is a nice side but there was way too much. Tomatoes were way too few. It would have been better to have a nice zesty salad with half as much bulgar.
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