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September 16, 2025
Curried Pork Chops and Cauliflower with Basmati Rice Recipe
Curried pork chops and cauliflower with basmati rice creates a complete meal featuring pork chops flavored with curry and apple chutney for unique fusion flavors. This innovative recipe combines Western pork preparation with Indian curry spices to create something both familiar and exotic. The addition of cauliflower provides vegetables while the basmati rice completes the meal with authentic Indian accompaniment. The apple chutney adds sweetness that balances the curry spices while complementing the pork beautifully. This fusion approach demonstrates how curry flavors can enhance traditional Western proteins for exciting new taste combinations.
This curried pork chops and cauliflower with basmati rice recipe features pork chops flavored with curry and apple chutney, which combine to make wonderful flavors.
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Servings:
4
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Ingredients
3 cups water
1 ½ cups uncooked basmati rice
4 cups cauliflower florets
4 (4 ounce) pork chops, trimmed
4 teaspoons curry powder, divided
salt and ground black pepper to taste
1 teaspoon olive oil
2 teaspoons all-purpose flour
½ cup low-sodium chicken broth
½ cup buttermilk
¼ cup apple chutney
6 green onions, chopped, divided
Directions
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.
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.
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.
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.
Stir in cauliflower and ½ green onions; cook until heated through.
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.
Nutrition Facts (per serving)
| 463 | Calories |
| 7g | Fat |
| 76g | Carbs |
| 24g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 463 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 11% |
| Cholesterol 37mg | 12% |
| Sodium 98mg | 4% |
| Total Carbohydrate 76g | 28% |
| Dietary Fiber 5g | 18% |
| Total Sugars 10g | |
| Protein 24g | 48% |
| Vitamin C 55mg | 61% |
| Calcium 126mg | 10% |
| Iron 5mg | 26% |
| Potassium 796mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
