2 tbsp. bulger wheat
2 tbsp. shredded carrots
2 tbsp. sliced celery
1/2 tsp. instant chicken bouillon granules
1/4 tsp. minced onion
1/8 tsp. tarragon, diced, crushed
1 sm. pork rib chop, cut 1/2 inch thick (4 oz.)
1 c. frozen broccoli, cut
1 tbsp. catsup
2 tsp. dry red wine

Combine bulger, carrots, celery, bouillon, onion, tarragon and 1/4 cup water; bring to boiling. Pour into a shallow individual baking dish. Top with pork chop and broccoli. Cover tightly with foil. Bake in 375 degree oven for 45 minutes or until meat is done. Combine catsup and wine spread over chop. Bake, uncovered 5 minutes. Serves one.