Curried Pork Chops and Cauliflower with Basmati Rice

This curried pork chops and cauliflower with basmati rice recipe features pork chops and tender cauliflower flavored with curry and apple chutney.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 463 Calories

Ingredients

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

Recipe Instructions

Step 1

Bring 3 cups water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Step 2

Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Transfer cauliflower to a bowl; set aside.

Step 3

Season pork chops with 1 ½ teaspoons curry powder, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. Add pork chops; cook until no longer pink in centers, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.

Step 4

Sprinkle remaining 2 ½ teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.

Step 5

Stir in cauliflower and ½ green onions; cook until heated through.

Step 6

Place ¾ cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle with remaining ½ green onions.