Heat a medium sized saucepan over medium-high heat. Spray with nonstick cooking spray. Add the onion. Cook for a minute or two until just turning transprent. Add the butternut squash and pinch of salt.
About ¼ cup chopped onion, 1 cup cubed butternut squash, kosher salt, Non--stick cooking spray
Cook the butternut for 2-3 minute tossing occasionally. The bottom with start to brown. That's OK we will deglaze the plan. If it's getting too dark lower the heat to a medium.
After the 2-3 minutes add the cubed apple, nutmeg, and all spice. Cook for another 2-3 minutes stirring occasionally.
1 small apple cubed, ¼ teaspoon nutmeg, ⅛ teaspoon all spice
Add the broth and the bulgur. Crank up the heat to high and bring to a boil. Once boiling, cover and lower to a simmer. Simmer for at least 15 minutes allowing the bulgur to absorb most of the liquid.
1 cup chicken broth, ½ cup bulgur
While the bulgur is cooking preheat the oven to 425 degrees.
Even though the pork is cut thin we are still going to pound it thinner. Lay a chop on a cutting board. Cover with plastic wrap and pound a few times with a meat mallet or rolling pin. Repeat for all chops.
1 pound thin cut pork loin chops
Once bulgur is done begin stuffing the pork. Lay out a thin chop. Using a soup or tablespoon plop some of the bulgur mixture in the middle. Fold over the ends of a pork and fasten with a toothpick.
Place the stuffed chops in a baking dish. Cover with aluminum foil and bake for 20 minutes. Uncover and bake for 10 more.
I served with a side of broccoli. Here's a little before and after baking shot.