Description
Curry and apple chutney combine to make wonderful flavors.
Ingredients
- 1 ½ cups uncooked basmati rice
- 3 cups water
- 4 cups cauliflower florets
- 4 (4 ounce) pork chops, trimmed
- 1 ½ teaspoons curry powder
- salt and ground black pepper to taste
- 1 teaspoon olive oil
- 2 ½ teaspoons curry powder
- 2 teaspoons all-purpose flour
- ½ cup low-sodium chicken broth
- ½ cup buttermilk
- ¼ cup apple chutney
- 6 green onions, chopped, divided
Instructions
- Bring the rice and water 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 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 skillet over medium-high heat. Arrange the pork chops in the skillet and cook until the pork is no longer pink in the center
- 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 skillet. Whisk in the chicken broth
- buttermilk
- and apple chutney. Continue cooking until the curry has thickened. Stir in the cauliflower and half of the green onion; cook until the cauliflower is heated through. Place 3/4 cup of rice on each plate
- and top each portion with a pork chop. Spoon curry sauce over pork chops
- and sprinkle the remaining green onions to garnish.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4