Sheet-Pan Curry Pork Chops and Sweet Potatoes

Ingredients for Sheet-Pan Curry Pork Chops and Sweet Potatoes

• 4 teaspoons mild curry powder

• 1 tesked nymalen svartpeppar

• 1 teaspoon light brown sugar

• 2 1/2 teskedar kosher salt, delat

• 1 matsked extra jungfruolivolja

• 4 (1"-thick) small bone-in pork chops (about 900g total)

• 8 small sweet potatoes (about 675g .), scrubbed, sliced in half lengthwise

• 240ml plain whole-milk Greek yoghurt

• 3 matskedar färsk citronsaft

• 4 small radishes, thinly sliced

• 240ml pomegranate arils

How to make Sheet-Pan Curry Pork Chops and Sweet Potatoes

Arrange a rack in top third of oven; preheat to 232°C. Stir curry, pepper, brown sugar, and 2 teaspoons salt in a small bowl.

Rub an 18x13" rimmed baking sheet with oil. Sprinkle pork chops and potatoes with spice mixture on prepared pan to evenly coat, then arrange in an even layer with potatoes cut side down.

Roast until pork is golden brown and cooked through and potatoes are deeply browned on cut sides and fork-tender, about 20 minutes. (The pork might finish cooking before the potatoes do; if so, transfer pork to a cutting board and let rest, then continue roasting the potatoes until done.)

Meanwhile, whisk yoghurt, lemon juice, and remaining 1/2 teaspoons salt in a medium bowl.

Arrange pork and potatoes on a platter. Top with yoghurt sauce, radishes, and pomegranate arils.

Do Ahead: Yoghurt sauce can be made 1 day ahead. Cover and chill.

Small sweet potatoes work best for cooking at the same rate as the pork chops and fitting on one sheet pan since you can tuck them between the chops. If you can’t find small sweet potatoes, use larger ones, cut them into wedges, and turn them halfway through roasting.

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