Cooking doesn’t need to take ages and some pan-fried chops are always welcome at the dinner table. However, you want to change thing sup a little bit and these curried pork chops with buttermilk and cauliflower sauce will make everybody at the table happy. The rich and creamy sauce is a perfect topping for the aromatic and juicy pork chops that come out of the pan. The best part, you only need one cast-iron skillet and fresh or leftover basmati rice.

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Curried pork chops suggestions

You can use fresh and fluffy basmati rice or leftovers as the rice will still absorb the creamy sauce. You can also add some turmeric to the rice for that beautiful yellow sheen and flavour. When cooking the chops, make sure that you give the fat caps a bit of love in the pan. When making the sauce, you can either keep it chunky or put everything into a jug and use an immersion blender to make it nice and smooth. You’ll love playing around with this recipe each time you make it.

ALSO READ: Pork chops with honey garlic: Sweet and rich weeknight dinner

Make some tasty and simple food this week. These beautiful curried pork chops with buttermilk cauliflower sauce will make you get seconds.

Last updated on 18 May 2023

Curried pork chops recipe

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Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy


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  • cups basmati rice

  • 3 cups boiling water

  • salt and black pepper 

  • 5 pork chops, trimmed (optional)

  • 4 cups steamed cauliflower

  • 1 tbsp curry powder

  • 1 tbsp Olive oil oil

  • a small handful of spring onions  (half chopped for the sauce)

  • fresh coriander (chopped just before adding to the rice)

  • For the buttermilk and cauliflower sauce
  • ¾ cup chicken broth 

  • 2 tsp flour

  • ¾ cup buttermilk

  • ¼ cup apple chutney

  • tbsp curry


  • Cook the rice and set aside when done.
  • Steam the cauliflower florets until tender and set aside. (Don’t overcook them)
  • Prepare the pork chops with seasoning and sprinkle with 1 tablespoon curry powder on both sides.
  • Heat the skillet on the stove and add the oil. Sear the pork chops, about two at a time. It takes about 4 minutes on each side. Set aside and keep warm. Continue until all the chops are done.
  • When done, deglase with half a cup of wine or stock, and scrape all the bits in the skillet and whisk in the chicken stock, chutney, curry, flour, spring onions and buttermilk. Let it cook until thickened, add the steamed cauliflower and sauté until all the florets are covered with the sauce.
  • Add the chopped coriander in the cooked rice and mix well.
  • Plate the pork chops with the cauliflower sauce, garnish with leftover spring onions and serve with the cooked basmati rice.

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