Curried Pork Chops and Cauliflower with Basmati Rice

Bring water and rice 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 cauliflower, cover, and steam until just tender, 4 to 5 minutes depending on thickness. Remove from steamer and set aside.

Season pork chops with 1 1/2 teaspoons curry powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Arrange pork chops in the skillet and cook until no longer pink in the center, about 3 minutes on each side. Place pork chops on a platter and cover to keep warm.

Sprinkle remaining 2 1/2 teaspoons curry powder and flour into the same skillet. Whisk in chicken broth, buttermilk, and apple chutney. Continue cooking until the curry sauce has thickened.

Stir in cauliflower and 1/2 of the green onion; cook until cauliflower is heated through.

Place 3/4 cup cooked rice on each plate and top each portion with a pork chop. Spoon curry sauce over pork chops and sprinkle remaining green onions to garnish.