Jumbo Pork Chops with Bulgur for Valentine's Day

• • 2 jumbo pork chops, about 1 kg

For the Marinade

• • 3 tablespoons olive oil
• • 2 tablespoons Dijon mustard
• • 1.5 tablespoons honey
• • 2 cloves garlic, mashed
• • ½ cup rosé or dry white wine
• • 1 vegetable stock cube dissolved in ½ cup stock
• • 5-6 sprigs fresh thyme, leaves only
• • 1 teaspoon salt
• • ⅓ teaspoon freshly ground black pepper

For the Bulgur with Tomato

• • ¼ cup olive oil
• • 1 medium dry onion, finely chopped
• • ½ cup vermicelli pasta (fide)
• • 1 cup bulgur wheat
• • 1 teaspoon tomato paste
• • 1 cup fresh grated tomato
• • 1 teaspoon salt
• • 1 vegetable stock cube
• • 3 cups hot water

For the Marinade:

1. 1. In a bowl, combine all the ingredients and whisk very well until the mixture becomes fluffy and creamy.
2. 2. Place the chops in a baking dish and brush them on all sides with the marinade. Cover the chops and let them rest for at least 1 hour (ideally overnight).
3. 3. Remove the chops from the fridge and let them come to room temperature. Pour the wine and stock into the baking dish and cover tightly with parchment paper and aluminum foil.
4. 4. Bake in a preheated oven at 200°C (392°F) for 1 hour. Remove from the oven and turn the chops over.
5. 5. Continue baking for another hour. Uncover and, if necessary, leave the chops in the oven to brown nicely.

For the Bulgur:

1. 1. In a saucepan, add the olive oil, and when it heats up, add the onion. Sauté until the onion becomes translucent and starts to turn golden brown.
2. 2. Add the vermicelli and when it browns, add the bulgur wheat and stir.
3. 3. Add the tomato paste, stir, and then add the fresh grated tomato, salt, stock cube, and water.
4. 4. Bring the mixture to a boil, reduce the heat, cover the saucepan, and simmer for about 12 minutes.
5. 5. Stir occasionally. Serve the bulgur, which you can shape using a heart-shaped mold (τσέρκι καρδιάς) alongside the chops.