Pork with Rosemary-infused salt, Bulgur Wheat & Special Veggies

This recipe has been sitting in my drafts since Lent last year, probably because the photograph isn’t great. However, I think that Simple September is a good time to share it with you because it introduces a cheap cut of meat, a store-cupboard grain which I love, and a ‘using up’ approach to to vegetables.


One of the joys of supermarket-free shopping is going to the butchers and trying different cuts of meat. Today I popped into a local butchers shop to see what caught my eye and was good value and came away with a pork rib chop – something which I had never cooked before. It turned out to be an amazingly tender cut of meat and I shall certainly be cooking it again.

Cooking pork gave me the opportunity to  try out an infused salt which I made at the weekend – inspired by the book Gifts from the Garden by the wonderful Debora Robertson. This book was by far my favourite Christmas present and I am very much looking forward to putting it to good use when spring arrives!

The veggies were very much a ‘what have I got’ effort; what I had was a single carrot, the tail end of a bag of frozen peas and jar of artichokes in oil – a winning combination it turns out!

Why bulgur wheat? Simply because I love it and had not shared it with you previously.


It is worth saying at this point that I have been reliably informed that I ‘could do better’ with respect to my food photography; I didn’t get the feedback until after I drafted this post so apologies if the picture doesn’t give this delicious meal justice! Please do keep giving me feedback – I’m all for continuous improvement.


  • a pork rib chop
  • 1/2 teaspoon rosemary-infused salt
  • 1/3 cup of bulgur wheat
  • a pinch of saffron (not essential)
  • 1/2 teaspoon of vegetable stock
  • 1 carrot, sliced
  • a handful of frozen peas
  • four pieces of artichoke, chopped
  • mixed herbs

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