A proper chop with a speedy veggie curry

A proper chop with a speedy veggie curry

I’m very fortunate to live in an area which is rich in local produce and a fantastic monthly farmers market.

On a recent trip we picked up a tray of meats from the local rare breed pork farmer which we lovingly put in the freezer.

Although you don’t have to buy rare breed pork, buy the best you can afford and cook it with as much care and attention you would do a steak and you can’t go wrong!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 2 servings

450 g pork chops (approx weight for 2 with bone)
200 g chickpeas, drained
150 g celeriac, cut into cubes
50 g onions, diced
1 chicken stock cube
75 ml water
2 tsp curry powder
1 tbsp balti paste
20 g greek yogurt, full fat
150 g broccoli
salt and pepper


  • Put your grill onto its highest setting and line a small baking tray with non stick foil.
  • Place the pork chop onto a chopping board and with a very sharp knife cut into the rind at 3cm intervals.  This to help the rind cook out at the same time as the rest of the chop, and it’s pretty!
  • Using half of the oil, give the chops a quick rub and season to taste before popping into the baking tray and placing under the grill.
  • Add the remaining oil to a medium frying pan and add the onion.
  • After a couple of minutes the onions will begin to soften so add the cubes of celeriac along with the drained chickpeas.
  • Sprinkle over the curry powder and take a minutes to thoroughly mix and coat the veggies with the curry powder.
  • Now add the balti paste to the pan along with the stock cube and water and give everything another good mix.
  • Pop the lid on and bring the pan to the boil.
  • Steam the broccoli to your liking and set aside for later.
  • When the pan is boiling, turn it down to a simmer to allow the celeriac to cook through.
  • Check on the pork chops, the first side should now have a good colour to it so turn it over to finish cooking.
  • After another 5 minutes give the veggie curry a stir and using a knife check to see how the celeriac is coming along.
  • Now check the pork chop.  The second side should be a lovely colour and using a fork check the main medallion to see if it’s cooked through, it will be firm to the touch.
  • Remove the pork chop from the grill and cover with a little foil while it rests for a few minutes.
  • By this time the curry should be almost ready. A knife should easily pierce the celeriac and you should be left with a reduction of the curry sauce.
  • Now it’s time to add the greek yogurt to the curry and remove it from the heat.  Take a few moments to carefully incorporate the yogurt so that you’re left with a lovely think and creamy veggie curry.
  • Arrange your pork chop onto the plate, take some of the broccoli and cut it into large chunks before arranging a generous serving of the veggie curry.
  • A real treat!

Recipe Notes

  • I like to use low salt stock cubes.
  • The speedy veggie curry is lovely the following day so don’t be afraid to make extra.
  • This recipe would also work well with lamb chops.

Nella Foulds
Nella Foulds

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