Vadouvan Pork Chops with Coconut-Creamed Kale & Rice

Vadouvan Pork Chops

with Coconut-Creamed Kale & Rice

35 MIN
4 Servings
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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.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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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

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:
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