Ingredients: 4 tablespoons apple chutney,1/2 cup buttermilk,4 cups cauliflower, broken into small florets,3 cups cooked Basmati rice,1 teaspoon curry,4 teaspoons curry powder, divided,2 teaspoons all-purpose flour,Salt and fresh ground pepper to taste,4 ounces pork chops, trimmed of fat,1/2 cup reduced sodium chicken broth,6 scallions, chopped, divided,1 teaspoon olive or vegetable oil
Instructions:
- Steam cauliflower until it is just-tender, 4-5 minutes. Set aside.Rub chops with 1.5 teaspoons curry powder, salt, and pepper.
- Heat oil in a skillet over medium-high heat and cook chops, about 3 minutes a side. Set aside and cover to keep warm.
- Sprinkle remaining curry powder and flour in the same skillet and, whisking constantly, add broth, milk, and chutney. Continue to whisk until it thickens.
- Add the cauliflower and half the onion. Stir to coat until cauliflower is heated through.Plate about 3/4 cup of rice and top it with a pork chop and spoon cauliflower mixture over the top.
