Lean pork chops and tender cauliflower florets in a creamy and lightly sweet curry sauce are served over piping hot rice.
1 person made this
275g uncooked basmati rice
400g cauliflower florets
4 pork chops, trimmed
1 1/2 teaspoons curry powder
salt and ground black pepper to taste
1 teaspoon olive oil
2 1/2 teaspoons curry powder
2 teaspoons plain flour
120ml reduced salt chicken stock
75g apple chutney
6 spring onions, chopped, divided
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Method Prep:20min › Cook:40min › Ready in:1hr
Bring the rice and water to the 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 the boil over high heat. Add the cauliflower, cover and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.
Season the pork chops with 1 1/2 teaspoon of curry powder, salt and pepper. Heat the olive oil in a large pan over medium-high heat. Arrange the pork chops in the pan and cook until the pork is no longer pink in the centre, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.
Sprinkle the remaining 2 1/2 teaspoons of curry powder and flour into the same pan. Whisk in the chicken stock, buttermilk and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the spring onion;s cook until the cauliflower is heated through. Spoon rice on each plate and top each portion with a pork chop. Spoon curry sauce over pork chops and sprinkle the remaining spring onions on top as a garnish.