Za'atar Rubbed Pork Chop
with cauliflower rice tabbouleh
Mediterranean-inspired flavors are the key to this simple, colorful meal. Tabbouleh is a fresh salad made with lots of parsley and finely diced vegetables. To lighten this version up and make it paleo-friendly, we use cauliflower rice instead of the traditional bulgur grain.
Smarts: We used thin-cut pork chops (2 / serving) in the photos. These are often sold pre-cut at the butcher’s counter and cook faster than thicker chops.
- Cauliflower florets - 10 oz (look for pre-chopped “riced" cauliflower from the produce or freezer section)
- Butter - 1 1/2 Tbsp
- Pork chops, boneless or bone-in - 4
- Za'atar spice mix - 1 1/2 Tbsp
- Oil, cooking - 1 Tbsp
- Shallots - 1 clove, diced
- Cucumbers - 8 oz, diced
- Tomatoes, medium - 1, diced
- Parsley - 1 1/2 cups, chopped (curly leaf will hold up best, but flat leaf will also work)
- Oil, olive - 1 Tbsp
- Lemon juice - 1 Tbsp
- Cauliflower rice (ingredients listed separately) - 1 1/2 cups
Cauliflower rice - (Skip if cauliflower rice was made ahead for Monday.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
Pork - Tenderize pork chops with a fork and cover on all sides with Za’atar. (Can be done 1 day ahead)
Heat a skillet with cooking oil over medium-high heat. Add pork chops and sear on each side for ~3 minutes. For thin pork chops, this should be enough heat to cook them through. If you’re using thicker pork chops, lower heat and cover with a piece of foil until pork reaches 145F / 63C degrees.
Let pork chops rest, covered, for 5 minutes.
While pork chops rest, make tabbouleh by combining shallots, cucumbers, tomatoes, parsley, olive oil, lemon juice, and cauliflower rice. Taste and season with some salt and pepper. Add an extra squeeze of lemon juice if you’d like the tabbouleh more tart.
Serve pork chops with tabbouleh on the side. Enjoy!
my whole family loved this. we did thin sliced pork chops and it was way easier to cook on the stovetop than the thicker chips i usually do. loved both the tabboleh (with extra lemon and salt) and the chops (with a generous amount of za’atar and some salt). also, it was super quick and easy.1 Helpful
Nice and simple pork chops. The cauliflower rice tabbouleh was very good.0 Helpful
Made this with Ras El Hanout on chops and a Spanish lemon pepper blend for tabuleh from a good mail order spice house rather than Zatar, which we'd found very drying previously. Also careful to not over cook pork, which I pulled at 135*F so still light pink in the middle after resting for 5 min. Quick, easy, healthy weeknight meal going into regular rotation for us. Thanks CS!0 Helpful
This was fabulous and easy, we got the thick pork chops and lots of za’atar on both sides and grilled 4 minutes each side directly and 2 minutes indirect heat and 5 minute rest. Saved a step and bought riced cauliflower and loved the tabbouleh. I was able to use the rest of our potted flat leaf parsley.0 Helpful
Not sure I loved the Za'atar on the pork. Ended up sort of dry, but we still liked it. The tabbouleh needed more flavor (added more salt and lemon). Overall, solid meal.0 Helpful
I used too much za'atar, but it was still good. The cauliflower tabbouleh was delicious. I did add the herb yogurt sauce to it - which I think was needed and yummy.0 Helpful
I love za'atar! So tasty. I used farro instead of cauliflower in the tabbouleh and that was a great sub.0 Helpful