Curried Pork Chops and Cauliflower with Basmati Rice

This recipe combines tender, juicy pork chops and roasted cauliflower with a flavorful curry sauce, served over fragrant basmati rice. The combination of spices and aromatics creates a deliciously satisfying dish that is sure to please. Perfect for weekday dinners or special occasions, this recipe is easy to make and packed with bold flavors. Enjoy a taste of India with this delightful curry recipe!

Ingredients

• 4 bone-in pork chops
• 1 small head of cauliflower, cut into florets
• 1 cup basmati rice
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup chicken broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, for garnish

Directions

1. Preheat the oven to 400°F (200°C)
2. Season the pork chops with salt and pepper on both sides
3. Heat 1 tablespoon of vegetable oil in a large oven-safe skillet over medium-high heat
4. Add the pork chops to the skillet and sear for 3-4 minutes on each side, until golden brown
5. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C)
6. Remove the skillet from the oven and let the pork chops rest for a few minutes before serving
7. While the pork chops are roasting, prepare the cauliflower and rice
8. In a separate large skillet, heat the remaining tablespoon of vegetable oil over medium heat
9. Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes or until the onion is translucent
10. Add the curry powder, cumin, turmeric, coriander, ginger, and cayenne pepper (if using) to the skillet, and cook for an additional minute to toast the spices
11. Add the cauliflower florets to the skillet and toss to coat them in the spice mixture
12. Pour in the chicken broth and coconut milk, and season with salt and pepper to taste
13. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet
14. Cook for 10-15 minutes, or until the cauliflower is tender but still has a slight bite to it
15. While the cauliflower is cooking, prepare the basmati rice according to the package instructions
16. To serve, divide the cooked basmati rice onto plates or bowls
17. Top with a pork chop and a spoonful of the curried cauliflower
18. Garnish with fresh cilantro, if desired
19. Serve hot and enjoy!

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