Curried Pork Chops and Cauliflower with Basmati Rice

Ingredients

• water (3 cups)
• basmati rice (1.5 cups)
• cauliflower florets (4 cups)
• pork chops (4 ounces)
• curry powder (4 teaspoons)
• salt (0 )
• black pepper (0 )
• olive oil (1 teaspoon)
• all-purpose flour (2 teaspoons)
• chicken broth (0.5 cup)
• buttermilk (0.5 cup)
• apple chutney (0.25 cup)
• green onions (6 )

Instructions

1. 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.
2. 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.
3. Season pork chops with 1 1/2 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 the center, about 3 minutes per side. Transfer pork chops to a platter; cover to keep warm.
4. Sprinkle remaining 2 1/2 teaspoons curry powder and flour into the skillet. Whisk in chicken broth, buttermilk, and apple chutney; cook until sauce has thickened.
5. Stir in cauliflower and 1/2 green onions; cook until heated through.
6. Place 3/4 cup cooked rice on each plate; top each with 1 pork chop. Spoon curry-cauliflower sauce over pork chops; sprinkle remaining 1/2 green onions.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 463
• fat: 7 g
• sats: 0 g
• carbs: 76 g
• fibre: 5 g
• protein: 24 g
• salt: 0 g