Stephanie’s Rogan Josh Pork Chops with Cauliflower Rice

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Sometimes meals just happen. I get a request from my husband for a certain kind of dish and ideas flood my brain. For a while now, friends have been telling me about a carb substitute that, until yesterday, I have never tried to make. And now, I want to make it every week.

Cauliflower rice. You may have heard of this. It’s simply cauliflower pulsed in a food processor to the consistency of rice. From there, you can do anything you want to it. Sauté it until is becomes slightly tender or take it a little further to crisp it up.

Low carb was the name of yesterday’s dinner game, and will be for the next couple weeks in preparation for my sister-in-law Stephanie’s first visit with her family. She has been killing it with exercise and diet and has truly inspired my husband and I to step up our game and do the same.

So last night, the practice began. And the result was the recipe I share with you today.

Stephanie’s Rogan Josh Pork Chops with Cauliflower Rice showcases rogan josh curry — a staple flavor in Indian cuisine. Only a handful of ingredients are utilized in this dish. And even with the added heaping helping of broccoli (or any steamed or sautéed vegetable of your choosing), you will find yourself feeling great after devouring everything on your plate.

So check out this dish inspired by my sis-in-law who I’ve adored since the first day we met almost 7 years ago, and understand what the cauliflower craze is all about!

Stephanie’s Rogan Josh Pork Chops with Cauliflower Rice

(recipe serving size – 2-4 people)

For the cauliflower rice:

1 small head of cauliflower (or 1/2 large head)

1 small red bell pepper, diced

Quarter the cauliflower and remove the core. Toss the cauliflower into a food processor and pulse until the cauliflower florets are the consistency of rice. Set aside (separate from the red bell pepper) until they are ready to be cooked.

For the pork chops:

4 bone in pork chops (roughly 6-8 oz each)

2 tsp rogan josh curry

2 tsp kosher salt

1 tsp za’atar

1/2 tsp crushed red pepper flakes

2 tb olive oil

Coat the pork chops with 1 tb of the olive oil and all of the spices. Heat the 2nd tb of olive oil in a large enough pan for all of the chops and cook them over medium to medium-high heat for 6 minutes on each side. Set the chops aside on a plate and cover with foil to keep warm.

For cooking the cauliflower rice:

Prepared cauliflower

Diced red bell pepper

1 tb olive oil

Salt and pepper to taste

In the same pan as the pork chops, add the olive oil and the prepared cauliflower. Stir the cauliflower, coating it with the drippings from the pan. Cook for about 5 minutes until the cauliflower is tender. Add the chopped bell pepper and cook for another 1-2 minutes until the pepper is warmed through. Salt and pepper to taste.

Bringing it all together:

Slice the pork chops against the grain or serve whole. Divide the cauliflower rice onto plates along with the pork chops and serve while warm.

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