CURRIED PORK CHOPS AND CAULIFLOWER WITH BASMATI RICE
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
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
GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY
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
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
KETO PORK AND VEGGIE CAULIFLOWER FRIED RICE
You won't miss takeout at all with this quick keto-friendly version of Chinese-style pork fried rice!
Provided by fabeveryday
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
- Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 16.2 g, Cholesterol 128.1 mg, Fat 17.9 g, Fiber 6.9 g, Protein 25.9 g, SaturatedFat 4.2 g, Sodium 1128.7 mg, Sugar 1.8 g
SPICY CAULIFLOWER FRIED 'RICE' WITH PORK
This is a slightly more spicy (zingy?) take on the paleo-style cauliflower fried rice with pork. You could use any protein. Adjust the poblano chile to mild it down or heat it up as desired.
Provided by Marcella Anne Darcey
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 32m
Yield 4
Number Of Ingredients 15
Steps:
- Pulse cauliflower in a food processor until it resembles rice.
- Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
- Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
- Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
- Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 17.3 g, Cholesterol 122.4 mg, Fat 13.1 g, Fiber 5 g, Protein 19.7 g, SaturatedFat 3.1 g, Sodium 778.4 mg, Sugar 9.3 g
CREAMY CURRY PORK AND RICE BAKE
If you are a curry lover then please give this a try, I have made this many times in the past, it is delicious! I like to add in spinach but that is only optional. I have only used basmati rice for this dish (I purchase a 12 ounce box of basmati rice) but you may use white uncooked rice also, personally I really think that this dish is worth making with basmati only. To make this extra special sprinkle I have sprinkled it with toasted almonds before serving. Use a good-quality coconut milk for this! This can also be made with cubed chicken breast, but pork is better, and the complete recipe can be doubled, you might want to cut the water back by 1/4 cup if you are doubling the recipe use only 3/4 cup water.
Provided by Kittencalrecipezazz
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- In a large deep oven-proof pot, heat oil over medium-high heat.
- Brown the pork in 2 batches about 3 minutes per batch; set aside to a plate.
- Return meat to the pot.
- Add in curry powder, carrots and onion (and garlic if using); cook about 5 minutes.
- Add in coconut milk, chicken broth, water and salt; bring to a boil.
- Stir in rice, chickpeas and spinach, cover with lid.
- Place in oven and bake for about 25-30 minutes, or until rice is tender.
- Let stand, covered for 5 minutes before serving.
- Delicious!
Nutrition Facts : Calories 1318.7, Fat 72.5, SaturatedFat 33.4, Cholesterol 161, Sodium 936, Carbohydrate 110.2, Fiber 12.1, Sugar 5.3, Protein 57.8
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