Curried Pork Chops and Cauliflower with Basmati Rice

Curried Pork Chops and Cauliflower with Basmati Rice

19 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  Fight the Fat Foodie

“Curry and apple chutney combine to make wonderful flavors.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. 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.
  2. 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.
  3. 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.
  4. 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.

Share It

Reviews (19)

Rate This Recipe


I thought I would post an idea for people who are like me, AKA trying to watch Calories and big lovers of Curry. (LOVE IT) If you put the cauliflower in a food processor and chopped it up to about rice size, then microwave it covered for about a minute 30, it is a great Basmati rice substitute! It cuts the calories in half! But only nuke the Cauliflower in the portions you need it. That way if you have leftovers you just put the raw cauliflower in a dish with the curry over it and it will cook when you heat it all up together. Hope this helps someone! And thanks for the recipe! :)



I like that this recipe is in very separate steps. I just did the part with the pork chops and curry sauce. I made my own apple chutney instead of using store bought. I thought the curry sauce was a great and easy way to make curry. You do have to add you own spice if you want it spicy at all. I added a bit of red pepper to my chutney when I made it, and that did it. My kids and husband loved it, and that's always a hard test to pass!



Sorry, did not care for this dish. The pork chops, sauce and rice were ok, but the cauliflower ruined it for my family. I expected the dish to have more kick. Maybe use hot chutney.

More Reviews

Similar Recipes

Modenese Pork Chops

Modenese Pork Chops

Black Beans and Pork Chops

Black Beans and Pork Chops

Tofu with Pork and Cashews

Tofu with Pork and Cashews

Roasted Carrot and Cauliflower Curried Soup

Roasted Carrot and Cauliflower Curried Soup

Nutty Brown Rice Salad

Nutty Brown Rice Salad

Cauliflower Supreme

Cauliflower Supreme


Amount Per Serving (4 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 75.9 g
  • 24%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Black Beans and Pork Chops


next recipe:

Pork Tenderloin Canton