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a black plate with Curried Pork Chops with Roasted Cauliflower

Curried Pork Chops with Roasted Cauliflower

Course: Dinner, Main Course
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 4 pork chops
Calories: 643kcal
Author: Ten Pound Cake Company
Bone-in pork chops smothered in a coconut cream curry sauce. Served with roasted cauliflower which is tossed with almonds, raisins, and fresh lime juice.
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  • 2 sheet pans
  • 1 skillet preferably cast iron


Roasted Cauliflower

  • 1 head cauliflower (roughly 6 cups/1 ½ pounds/695 grams)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons slivered almonds (.9 oz./26 grams)
  • teaspoons garlic, minced
  • 1 teaspoon fresh ginger, minced
  • cup golden raisins (1.8 oz./51 grams)
  • ½ teaspoon lime zest
  • ½ lime juice
  • 1 tablespoon cilantro, minced

Curry Sauce

  • 1 onion, thinly sliced (2 cups/8 oz./225 grams)
  • 2 teaspoons garlic, minced
  • teaspoons fresh ginger, minced
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Pork Chops

  • 4 bone-in pork chops
  • 2 tablespoons olive oil
  • 13.5 ounces unsweetened coconut cream ( 1 can)
  • 1 bay leaf
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper


  • Preheat oven to 400°

Roasted Cauliflower

  • Separate a head of cauliflower into florets. Place on a sheet pan and toss with olive oil, salt, and pepper.
  • Roast in the oven for 15 minutes.
  • Take the cauliflower out of the oven. Add 1 ½ teaspoon of minced garlic and 1 teaspoon of minced ginger to the sheet pan. With a spatula, toss everything to combine and turn the cauliflower over to an unroasted side.
  • After 8-9 minutes, remove the sheet pan from the oven. Add the slivered almonds and raisins to the cauliflower, tossing to combine. Put back in the oven for 5 minutes.
  • Add the zest and juice of half of a lime. Toss to combine. Adjust the seasoning to your taste.

Curry Sauce

  • While the cauliflower is roasting, start the curry sauce. Cut 1 onion into thin slices.
  • Add 2 tablespoons of olive oil to a cast-iron skillet over medium heat. Once the olive oil is hot, add the onions to the skillet. Season with ½ teaspoon of salt and ¼ teaspoon of ground black pepper.
  • Continually stir the onions as they brown. You do not want the onions to burn.
  • After 12 minutes, add 2 teaspoons of garlic and 1½ teaspoons of minced ginger to the onions. Stir for 2 minutes as the garlic becomes fragrant.
  • Add 2 teaspoons of curry powder to the browned onions. Stir until the curry powder is combined. Remove the onions from the pan and set them aside. Wipe out the pan with a paper towel so that it is clean.

Pork Chops

  • Place the cast-iron pan over medium-high heat.
  • Season the pork chops liberally with salt and pepper.
  • Once the pan is hot, add 2 tablespoons of olive oil. Place the pork chops in the hot pan, being careful not to overcrowd the meat. Let the chops sear for 8 minutes, then flip.
  • After 8-9 minutes, remove the pork chops from the pan and place them on a sheet pan. Put in the oven for 3-4 minutes, until the pork chops have an internal temperature of 140°.
  • While the chops are in the oven, wipe out the cast-iron skillet with a paper towel. Shake the can of unsweetened coconut cream, to combine the contents. Pour the coconut cream into the skillet.
  • Add the browned onions, a bay leaf, and 1 teaspoon of curry powder to the coconut cream. Stir to combine. Check the seasoning of the sauce and adjust to your liking.
  • When the chops are removed from the oven, place them in the skillet of curry sauce. Continue to cook the smothered pork chops until the internal temperature is 145°, approximately 5 minutes.
  • Serve the pork chops with the curry sauce drizzled on top. Add a side of roasted cauliflower.


Total amounts for repeated ingredients - 
Olive Oil - 7 tablespoons
Garlic - 3 ½ teaspoons
Ginger - 2 ½ teaspoons
Curry Powder - 3 teaspoons
Kosher Salt - 2 ½ teaspoons 
Ground Black Pepper - 1 ¼ teaspoons


Calories: 643kcal | Carbohydrates: 23g | Protein: 41g | Fat: 44g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1594mg | Potassium: 1243mg | Fiber: 5g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 73mg | Calcium: 113mg | Iron: 3mg