Step 2Meanwhile, remove the pork chops from the fridge to allow them to come to room temperature.
Step 3Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Season the pork chops with salt and pepper. Grease a hot oven-safe skillet with ghee or avocado oil.
Step 4Add the pork chops and cook on medium-high for 2 to 3 minutes per side until golden brown. (Note: I used 225 g/8 oz bone-in pork chops. If you're using boneless pork chops, 200 g/7 oz pieces will provide the same macros.)
Step 5Transfer the pork into a plate. Add 1/4 cup (60 ml) of water or stock to deglaze the skillet.
Step 6Place the pork chops back in the skillet (or use a baking dish if you're cooking more than 2 pork chops). Transfer into the oven and bake for 7 to 15 minutes depending on the thickness. If you have a meat thermometer, insert it into the thickest part. The temperature should read 60-63 °C/ 140-145 °F when they are done.
Step 7When done, remove from the oven, place on a cooling rack and cover with baking foil for 10 minutes.
Step 8While the pork is baking, prepare the cauliflower rice. Place the florets in a food processor and process using a grating blade or the "S" blade until it resembles rice consistency.
Step 9Grease a skillet with the remaining avocado oil (or ghee) and add the cauliflower rice. Cook for 5 to 7 minutes, stirring frequently to ensure even cooking. Take off the heart, season with salt and pepper and stir through.
Step 10Serve the pork chops with the cauliflower rice and the prepared curry sauce. Optionally, sprinkle with chopped herbs such as parsley, chives or basil. Store any leftovers in the fridge for up to 3 days.