Curried Pork Chops And Cauliflower With Basmati Rice Food

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CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE



Curried Pork Chops and Cauliflower with Basmati Rice image

Curry and apple chutney combine to make wonderful flavors.

Provided by Scott Koeneman

Categories     World Cuisine Recipes     Asian     Indian

Time 1h

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 75.9 g, Cholesterol 37.3 mg, Fat 6.8 g, Fiber 5 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 98.3 mg, Sugar 10.4 g

CURRIED PORK CHOPS



Curried Pork Chops image

My mother was a very traditional cook, except when it came to this recipe! My sisters and I enjoyed it when we were growing up. Now it's a favorite of our own kids'.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

4 pork chops (1/2 inch thick)
2 tablespoons butter, divided
1/2 cup chopped onion
1 cup water
1-1/2 cups diced unpeeled tart apples
1/2 cup raisins, optional
3 tablespoons orange marmalade
2 tablespoons lemon juice
1 to 2 tablespoons curry powder
4 teaspoons sugar
1/2 teaspoon pepper
2 tablespoons all-purpose flour
1/4 cup cold water
Hot cooked rice or macaroni

Steps:

  • In a large skillet over medium heat, brown pork chops in 1 tablespoon of butter; drain and set aside. , In the same skillet, saute onion in remaining butter until tender. Add water, apples, raisins if desired, marmalade, lemon juice, curry, sugar and pepper; mix well. Bring to a boil. , Return pork chops to skillet. Reduce heat; cover and simmer for 10-15 minutes or until pork juices run clear and apples are crisp-tender. Remove pork chops; keep warm. , Combine flour and cold water until smooth; add to skillet, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Serve over rice or macaroni.

Nutrition Facts : Calories 364 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 131mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 31g protein.

QUICK CURRIED PORK CHOPS



Quick Curried Pork Chops image

Make and share this Quick Curried Pork Chops recipe from Food.com.

Provided by - Carla -

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops (I use boneless center loin)
1 tablespoon margarine or 1 tablespoon butter
1 tablespoon fresh parsley (or 1 tsp dried)
2 teaspoons flour
1/2-1 teaspoon curry powder
1/4 teaspoon pepper
1/2 teaspoon beef bouillon granules
2/3 cup milk
2 tablespoons dry white wine or 2 tablespoons water
1 apple, peeled and thinly sliced

Steps:

  • Trim fat from pork chops.
  • If desired, sprinkle with salt and pepper.
  • In a large frying pan over medium heat, cook pork chops on both sides in margarine or butter until no pink remains.
  • Remove pork chops from the pan.
  • Add apple slices to frying pan and cook for 1 minute.
  • Stir parsley, flour, curry powder, bouillon granules and pepper into drippings.
  • Add milk all at once.
  • Cook and stir until thickened and bubbly (just a few minutes).
  • Stir in wine or water.
  • Return pork chops to frying pan and heat through.
  • Good served with rice.

HOME-STYLE PORK CURRY WITH CAULIFLOWER RICE



Home-style pork curry with cauliflower rice image

Lighten up curry night with this healthy recipe - pulse cauliflower in a food processor for a rice-like texture that's much lower GI

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 15

425g lean pork fillet (tenderloin), cubed
2 tbsp Madras curry powder
2 tbsp red wine vinegar
1 tbsp rapeseed oil
1 large onion , finely chopped
2 tbsp finely shredded ginger
1 tsp fennel , toasted in a pan then crushed
1 tsp cumin , toasted in a pan then crushed
400g can chopped tomatoes
2 tbsp red lentils
350g pack baby aubergine , quartered
1 reduced-salt vegetable stock cube
1 medium cauliflower
good handful coriander , chopped
cumin seeds , toasted (optional)

Steps:

  • Tip the pork into a bowl and stir in the curry powder and vinegar. Set aside. Heat the oil in a heavy-based pan and fry the onion and ginger for 10 mins, stirring frequently, until golden. Tip in the pork mixture and fry for a few mins more. Remove the pork and set aside. Stir in the toasted spices, then tip in the tomatoes, lentils and aubergine, and crumble in the stock cube. Cover and leave to simmer for 40 mins, stirring frequently, until the aubergine is almost cooked. If it starts to look dry, add a splash of water. Return the pork to the pan and cook for a further 10-20 mins until the pork is cooked and tender.
  • Just before serving, cut the hard core and stalks from the cauliflower and pulse the rest in a food processor to make grains the size of rice. Tip into a heatproof bowl, cover with cling film, then pierce and microwave for 7 mins on High - there is no need to add any water. Stir in the coriander and serve with the curry. For spicier rice, add some toasted cumin seeds.

Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium

CURRIED PORK CHOPS



Curried Pork Chops image

Make and share this Curried Pork Chops recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons all-purpose flour
to taste seasoning salt
to taste black pepper, ground
4 pork loin chops, cut 3/4 inch thick (about 1 1/2 pounds)
2 tablespoons Wesson Oil
1 medium onion, cut into eighths
1 medium apple, cored and cut into eighths
1 (15 ounce) can Hunts Ready Tomato Sauces Chunky Special
1/4 cup raisins
2 teaspoons curry powder
1 teaspoon sugar
1/8 teaspoon red pepper, ground

Steps:

  • Stir together flour, seasoned salt and black pepper in a shallow dish.
  • Dip pork chops into flour mixture, coating both sides.
  • Heat Wesson Oil in large skillet. Cook and stir onion and apple in hot oil until onion is tender.
  • Remove from skillet; set aside. Cook chops in hot skillet until lightly brown on both sides.
  • Remove chops from skillet. Drain off fat. Stir Hunt's Ready Tomato Sauce Chunky Special, raisins, curry powder, sugar and ground red pepper into skillet. Return chops, apple, and onion to skillet. Bring to boiling; reduce heat. Simmer, covered, 10-15 minutes or until pork chops are tender and no longer pink.

Nutrition Facts : Calories 416.1, Fat 27.2, SaturatedFat 8.4, Cholesterol 68.8, Sodium 66.1, Carbohydrate 24.1, Fiber 2.7, Sugar 11.2, Protein 19.9

GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY



Garlic Pork Cauliflower Fried Rice Recipe by Tasty image

Here's what you need: cauliflower, pork chops, garlic, onion, salt, pepper, soy sauce, honey, eggs, green onion

Provided by Alvin Zhou

Categories     Dinner

Yield 3 servings

Number Of Ingredients 10

1 head cauliflower
2 pork chops, diced
4 cloves garlic, finely diced
½ onion, sliced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons soy sauce
¼ cup honey
3 eggs, beaten
½ cup green onion, sliced

Steps:

  • Remove all leaves and cut the cauliflower into small florets.
  • Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
  • In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
  • Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
  • Spread the rice towards the edge of the pan, creating a well in the center.
  • Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
  • Fold the eggs into the rice, then mix in the green onions
  • Enjoy!

Nutrition Facts : Calories 562 calories, Carbohydrate 47 grams, Fat 27 grams, Fiber 6 grams, Protein 37 grams, Sugar 35 grams

CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE



Curried Pork Chops and Cauliflower with Basmati Rice image

Curry and apple chutney combine to make wonderful flavors.

Provided by Scott Koeneman

Categories     Indian Recipes

Time 1h

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 75.9 g, Cholesterol 37.3 mg, Fat 6.8 g, Fiber 5 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 98.3 mg, Sugar 10.4 g

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