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Curried Pork Chops and Cauliflower With Basmati Rice

 
One serving costs about $1.58

$1.58 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 side dish
spoonacular Score:60%

Spoonacular Score: 60%

 

You can never have too many main course recipes, so give Curried Pork Chops and Cauliflower With Basmati Rice a try. One serving contains 282 calories, 14g of protein, and 5g of fat. For $1.61 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. Head to the store and pick up curry, buttermilk, reduced sodium chicken broth, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Try Curried Pork over Basmati Rice, Curried Squash and Basmati Rice, and Lamb Chops with Basmati Rice for similar recipes.

Chardonnay, Pinot Noir, and Riesling are my top picks for Pork Chops. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is NV Mindbender Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 12 dollars.

NV Mindbender Chardonnay

Lightly Oaked, the Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The good percentage of oak aging brings a lovely vanilla note. The Mindbender Chardonnay is here to make you see Chardonnay in a new and innovative way. The Mindbender Chardonnay is a sophisticated style of Chardonnay, that is full of the best elements of this classic grape varietal. Visually it is golden straw in color. The aromatics are complex and welcoming with floral and citrus tones mixed with hints of honeysuckle and butterscotch. The well-rounded flavors carry the butterscotch throughout lending a smooth, creamy aspect while the citrus flavors bring freshness and brightness to the body. The good percentage of oak aging brings a lovely vanilla note. The finish is rounded out with a depth of ripe fruit flavors such as apricots, melons and peaches with a spritz of lime.

» Get this wine on Amazon.com

Ingredients

Servings:
4 Tbsps
4 Tbsps apple
apple
0.5 cups
0.5 cups buttermilk
buttermilk
4 cups
4 cups cauliflower
cauliflower
3 cups
3 cups cooked basmati rice
cooked basmati rice
1 tsp
1 tsp curry paste
curry paste
4 tsps
4 tsps curry powder
curry powder
2 tsps
2 tsps flour
flour
some
some fresh ground pepper
fresh ground pepper
4 oz
4 oz lean pork chops
lean pork chops
0.5 cups
0.5 cups reduced sodium chicken broth
reduced sodium chicken broth
6
6  scallions
scallions
1 tsp
1 tsp vegetable oil
vegetable oil
4 Tbsps apple
4 Tbsps
apple
0.5 cups buttermilk
0.5 cups
buttermilk
4 cups cauliflower
4 cups
cauliflower
3 cups cooked basmati rice
3 cups
cooked basmati rice
1 tsp curry paste
1 tsp
curry paste
4 tsps curry powder
4 tsps
curry powder
2 tsps flour
2 tsps
flour
some fresh ground pepper
some
fresh ground pepper
4 oz lean pork chops
4 oz
lean pork chops
0.5 cups reduced sodium chicken broth
0.5 cups
reduced sodium chicken broth
6  scallions
6
scallions
1 tsp vegetable oil
1 tsp
vegetable oil

Equipment

frying pan
frying pan
whisk
whisk
frying pan
frying pan
whisk
whisk


Instructions

  1. Steam cauliflower until it is just-tender, 4-5 minutes. Set aside.
  2. Rub chops with 1.5 teaspoons curry powder, salt, and pepper.
  3. Heat oil in a skillet over medium-high heat and cook chops, about 3 minutes a side. Set aside and cover to keep warm.
  4. 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.
  5. Plate about 3/4 cup of rice and top it with a pork chop and spoon cauliflower mixture over the top.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.57
Ingredient
4 tablespoons apple
½ cups buttermilk
4 cups cauliflower
3 cups cooked basmati rice
1 teaspoon curry paste
4 teaspoons curry powder
some fresh ground pepper
4 ounces lean pork chops
½ cups reduced sodium chicken broth
6 scallions
1 teaspoon vegetable oil
Price
$0.20
$0.24
$2.08
$1.19
$0.06
$0.41
$0.01
$1.26
$0.36
$0.48
$0.02
$6.30

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

Green Tips

  • Apples are at the top of the so-called "dirty dozen" so be sure to buy organic apples (and applesauce, apple juice, etc.) if you are concerned about pesticide residues in your food.

Disclaimer

Nutritional Information

Quickview
280 Calories
13g Protein
5g Total Fat
45g Carbs
18% Health Score
Limit These
Calories
280
14%

Fat
5g
8%

  Saturated Fat
2g
15%

Carbohydrates
45g
15%

  Sugar
5g
6%

Cholesterol
22mg
7%

Sodium
89mg
4%

Get Enough Of These
Protein
13g
27%

Vitamin C
52mg
64%

Vitamin K
55µg
53%

Manganese
0.86mg
43%

Selenium
20µg
30%

Vitamin B6
0.55mg
28%

Phosphorus
209mg
21%

Vitamin B1
0.3mg
20%

Folate
78µg
20%

Vitamin B3
3mg
20%

Potassium
610mg
17%

Fiber
4g
16%

Vitamin B5
1mg
15%

Vitamin B2
0.22mg
13%

Magnesium
49mg
12%

Zinc
1mg
11%

Iron
1mg
10%

Copper
0.2mg
10%

Calcium
97mg
10%

Vitamin A
455IU
9%

Vitamin B12
0.32µg
5%

Vitamin E
0.79mg
5%

Vitamin D
0.5µg
3%

covered percent of daily need

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