For a richer flavor, try using bone-in pork chops. Adjust the amount of curry powder according to your spice preference. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of lemon juice or white vinegar.
Curried Pork Chops and Cauliflower with Basmati Rice
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS109
Embark on a culinary journey with this aromatic dish! Tender pork chops are infused with the vibrant flavors of curry and sweet apple chutney, complemented by perfectly steamed cauliflower and fluffy basmati rice. A delightful symphony of textures and tastes awaits!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol37 mg
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Fiber5 g
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Protein24 g
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Saturated Fat2 g
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Sodium98 mg
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Sugar10 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step**Prepare the Rice:** In a medium saucepan, bring 3 cups of water and 1 1/2 cups of basmati rice to a boil over high heat. Reduce heat to low, cover, and simmer for 20-25 minutes, or until all the water is absorbed and the rice is tender.
02
Step**Steam the Cauliflower:** While the rice is cooking, set up a steamer basket in a saucepan with enough water to reach just below the steamer. Bring the water to a boil. Add the cauliflower florets, cover, and steam for 4-5 minutes, or until tender-crisp. Transfer the steamed cauliflower to a bowl and set aside.
03
Step**Sear the Pork Chops:** Season the pork chops with 1 1/2 teaspoons of curry powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 minutes per side, or until nicely browned and cooked through. Remove from the skillet and keep warm.
04
Step**Make the Curry Sauce:** Reduce the heat to medium. Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the skillet. Whisk in the chicken broth, buttermilk, and apple chutney. Cook, whisking constantly, for 2-3 minutes, or until the sauce has thickened slightly.
05
Step**Combine and Heat Through:** Add the steamed cauliflower and half of the sliced green onions to the sauce. Cook for 2-3 minutes, stirring gently, until the cauliflower is heated through.
06
Step**Assemble and Serve:** Fluff the cooked basmati rice with a fork. Divide the rice among four plates. Top each portion with a seared pork chop, followed by a generous spoonful of the curried cauliflower sauce. Garnish with the remaining sliced green onions and serve immediately.
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RECIPE REVIEWS
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Isobel Kutch
May 1, 2025Excellent balance of flavors. The chutney adds a subtle sweetness that complements the curry perfectly.
Adrienne Orn
Feb 27, 2025I made a few modifications, like adding some chopped carrots and peas to the curry sauce. It turned out great!
Nicklaus Rodriguezokuneva
Jan 17, 2025I loved the combination of the curry spices with the sweetness of the apple chutney. It was a unique and delicious dish.
Russ Oconner
Aug 23, 2024This recipe was a lifesaver on a busy weeknight! The pork chops were perfectly cooked, and the curry sauce was so flavorful.
Amira Macejkovic
Jul 14, 2024This recipe is definitely going into my regular rotation. It's easy to make and packed with flavor.
Teagan Altenwerth
Jun 21, 2024My family really enjoyed this meal. The kids even asked for seconds of the cauliflower, which is a huge win!
Tiffany Damore
Jun 11, 2024I found the sauce a little too thin, so I added a cornstarch slurry to thicken it up. Worked like a charm!