Skip to main content
Epicurious

Sheet-Pan Curry Pork Chops and Sweet Potatoes

By Anna Stockwell

4.6

(23)

Sheetpan curry pork chops and sweet potatoes on a plate.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add some fresh, tart, contrast to the sweetly spiced pork and potatoes. If you’re serving picky eaters, you can always leave the toppings on the side.

Recipe information

  • Total Time

    35 minutes

  • Yield

    4 servings

Ingredients

4 tsp. mild curry powder
1 tsp. freshly ground black pepper
1 tsp. light brown sugar
2 1/2 tsp. kosher salt, divided
1 Tbsp. extra-virgin olive oil
4 (1"-thick) small bone-in pork chops (about 2 lb. total)
8 small sweet potatoes (about 1 1/2 lb.), scrubbed, sliced in half lengthwise
1 cup plain whole-milk Greek yogurt
3 Tbsp. fresh lemon juice
4 small radishes, thinly sliced
1 cup pomegranate arils

Preparation

  1. Step 1

    Arrange a rack in top third of oven; preheat to 450°F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.

    Step 2

    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.

    Step 3

    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.)

    Step 4

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

    Step 5

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

    Step 6

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

  2. Cooks' Note

    Step 7

    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.

TagsPork ChopPorkMeatSweet PotatoPotatoRoot VegetableVegetableYogurtDairyRadishPomegranateFruitMainDinnerGluten FreeNut FreeQuickOne-Pot MealsWeeknight MealsSheet-Pan DinnersEasyRoastFallEpicurious

See Related Recipes and Cooking Tips

Read More
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Beef Stroganoff Ramen
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Slow-Smoked Chicken
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.