Vadouvan Pork Chops with Coconut-Creamed Kale & Rice

Vadouvan Pork Chops

with Coconut-Creamed Kale & Rice

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Vadouvan is a blend of traditional Indian curry spices with a few French touches like dried garlic and shallot, which lends delightfully warm, savory depth of flavor to our seared pork chops—finished with a drizzle of sweet chili sauce for a bright boost of flavor. For lightly sweet contrast, we’re cooking both sides, kale and jasmine rice, with a bit of rich coconut milk.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Vadouvan Pork Chops with Coconut-Creamed Kale & Rice
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1 cup Jasmine Rice
  • 1 13.5-Oz Can Light Coconut Milk
  • 2 cloves Garlic
  • 1 bunch Kale
  • 2 Tbsps Ghee
  • 1 1-Inch Piece Ginger
  • ¼ cup Sweet Chili Sauce
  • ⅓ cup Crispy Onions
  • 1 Tbsp Soy Sauce
  • 2 tsps Vadouvan Curry Powder
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. 

Make the coconut rice:
2 Make the coconut rice:

In a medium pot, combine the rice, soy sauce, 1 cup of the coconut milk (reserving the remaining), a big pinch of salt, and 1 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the pork:
3 Cook the pork:

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes. Cover with foil to keep warm.

* An instant-read thermometer should register 145°F.

Cook the kale & serve your dish:
4 Cook the kale & serve your dish:

While the pork rests, to the pan of reserved fond, add the chopped garlic and ginger and remaining coconut milk (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly thickened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the rested pork with the cooked kale and coconut rice. Top the pork with the sweet chili sauce. Garnish with the crispy onions. Enjoy! 

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Wash and dry the kale. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. 

2 Make the coconut rice:

In a medium pot, combine the rice, soy sauce, 1 cup of the coconut milk (reserving the remaining), a big pinch of salt, and 1 cup of water; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 18 to 20 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the coconut rice:
Cook the pork:
3 Cook the pork:

Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the curry powder to coat. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes. Cover with foil to keep warm.

* An instant-read thermometer should register 145°F.

4 Cook the kale & serve your dish:

While the pork rests, to the pan of reserved fond, add the chopped garlic and ginger and remaining coconut milk (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly thickened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly wilted. Add 1/4 cup of water. Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the rested pork with the cooked kale and coconut rice. Top the pork with the sweet chili sauce. Garnish with the crispy onions. Enjoy! 

Cook the kale & serve your dish:
Browse Steps
1 of 4