Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.