Sprinkle the chops with black and mixed pepper on both sides and a little dried thyme. Tenderize them carefully, with a plastic bag over them. Transfer the tenderized steaks to an oven dish and pour on a little oil and the wine, which needs to cover them at least halfway up. Leave them to marinate for at least half an hour or 1 hour.
Next, heat a little oil in a nonstick frying pan, drain the steaks a little and braise them on both sides until they brown.
Return them back to the oven dish and bake for about 1 hour with the marinade. Turn them over once during baking.
In the meantime, finely chop the washed and drained parsley. Put it in a bowl and add the chopped onions and finely chopped tomato. If desired you can put a little more tomato. Pour in the bulgur, which has been soaked in water and drained ahead of time.
Serve the steaks with the tabbouleh salad.