Name: Curried Pork Chops and Cauliflower with Basmati Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Water - 3 cups; Uncooked basmati rice - 1 ½ cups; Cauliflower florets - 4 cups; Pork chops, trimmed - 4 (4 ounce); Curry powder, divided - 4 teaspoons; Salt and ground black pepper to taste - 4 teaspoons; Olive oil - 1 teaspoon; All-purpose flour - 2 teaspoons; Low-sodium chicken broth - ½ cup; Buttermilk - ½ cup; Apple chutney - ¼ cup; Green onions, chopped, divided - 6

Curried Pork Chops and Cauliflower with Basmati Rice

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Curried Pork Chops and Cauliflower with Basmati Rice

1. Water - 3 cups

2. Uncooked basmati rice - 1 ½ cups

3. Cauliflower florets - 4 cups

4. Pork chops, trimmed - 4 (4 ounce)

5. Curry powder, divided - 4 teaspoons

6. Salt and ground black pepper to taste - 4 teaspoons

7. Olive oil - 1 teaspoon

8. All-purpose flour - 2 teaspoons

9. Low-sodium chicken broth - ½ cup

10. Buttermilk - ½ cup

11. Apple chutney - ¼ cup

12. Green onions, chopped, divided - 6

How to cook deliciously - Curried Pork Chops and Cauliflower with Basmati Rice

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Stir in cauliflower and 1/2 of the green onion; cook until cauliflower is heated through.

6. Stage

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.