How to Make Curried Pork Chops and Cauliflower with Basmati Rice - A Step-by-Step Guide

Curried Pork Chops and Cauliflower with Basmati Rice is a delicious and satisfying meal that's perfect for a cozy night in. This recipe combines the bold flavors of curry with tender pork chops and roasted cauliflower for a truly memorable dish. The addition of fluffy Basmati rice brings everything together for a complete and filling meal.

One of the best things about this recipe is how easy it is to make. With just a few simple ingredients and some straightforward cooking techniques,...

Read more

Ingredients

  • 3 cups water
  • 1 ½ cups uncooked basmati rice
  • 4 cups cauliflower florets
  • 4 (4 ounce) pork chops, trimmed
  • 4 teaspoons curry powder, divided
  • salt and ground black pepper to taste
  • 1 teaspoon olive oil
  • 2 teaspoons all-purpose flour
  • ½ cup low-sodium chicken broth
  • ½ cup buttermilk
  • ¼ cup apple chutney
  • 6 green onions, chopped, divided

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4

  • Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil over high heat. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
  • Season pork chops with 1 1/2 teaspoons curry powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Arrange pork chops in the skillet and cook until no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
  • Sprinkle remaining 2 1/2 teaspoons curry powder and flour into the same skillet. Whisk in chicken broth, buttermilk, and apple chutney. Continue cooking until the curry sauce has thickened.
  • Stir in cauliflower and 1/2 of the green onion; cook until cauliflower is heated through.
  • Place 3/4 cup cooked rice on each plate and top each portion with a pork chop. Spoon curry sauce over pork chops and sprinkle remaining green onions to garnish.
  • Nutrition

    463 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 37mg
    • Sodium: 98mg
    • Total Carbohydrate: 76g
    • Dietary Fiber: 5g
    • Total Sugars: 10g
    • Protein: 24g
    • Vitamin C: 55mg
    • Calcium: 126mg
    • Iron: 5mg
    • Potassium: 796mg