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Vadouvan Pork Chops
with Coconut-Creamed Kale & Rice
35 minWellness at Blue Apron
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4 Servings
- Est. 660 Cals/serving
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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 bright contrast.
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fresh
ingredients
Title
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4 Boneless, Center-Cut Pork Chops
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1 cup Jasmine Rice
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1 13.5-Oz Can Light Coconut Milk
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2 cloves Garlic
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1 bunch Kale
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2 Tbsps Ghee
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1 1-Inch Piece Ginger
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¼ cup Sweet Chili Sauce
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⅓ cup Crispy Onions
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1 Tbsp Soy Sauce
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2 tsps Vadouvan Curry Powder
step-by-step
instructions
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. 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.
3
Cook the pork:
Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the curry powder. 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.
* 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 prepared garlic and ginger and remaining coconut milk (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping any fond, 1 to 2 minutes, or until combined and 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. Serve the cooked kale with the rested pork and coconut rice. Top the pork with the sweet chili sauce. Garnish with the crispy onions. Enjoy!
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. 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.
3
Cook the pork:
Meanwhile, pat the pork dry with paper towels. Season on both sides with salt, pepper, and the curry powder. 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.
* 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 prepared garlic and ginger and remaining coconut milk (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping any fond, 1 to 2 minutes, or until combined and 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. Serve the cooked kale with the rested pork and coconut rice. Top the pork with the sweet chili sauce. Garnish with the crispy onions. Enjoy!
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