Instructions

1. 1

   Steam cauliflower until it is just-tender, 4-5 minutes. Set aside.Rub chops with 1.5 teaspoons curry powder, salt, and pepper.

2. 2

   Heat oil in a skillet over medium-high heat and cook chops, about 3 minutes a side. Set aside and cover to keep warm.

3. 3

   Sprinkle remaining curry powder and flour in the same skillet and, whisking constantly, add broth, milk, and chutney. Continue to whisk until it thickens.

4. 4

   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.