Sheet-Pan Curry Pork Chops and Sweet Potatoes

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This aromatic curry pork chops and sweet potato traybake is an effortless high-protein meal that delivers a sophisticated balance of flavours. The warmth of the mild curry powder and earthy sweet potatoes provides a savoury base, while the addition of fresh pomegranate arils and sliced radishes offers a vibrant, crunchy contrast. It is a colourful dish that brings a modern twist to the traditional meat-and-veg dinner, perfect for those seeking a nutritious yet comforting midweek alternative.

Designed for convenience, this one-tray wonder is ideal for busy households looking for a healthy, balanced dinner with minimal washing up. The cooling lemon yoghurt sauce ties the elements together, making it a complete meal that feels both light and satisfying. If you are preparing for a gathering, the yoghurt dressing can be made a day in advance and chilled until you are ready to serve.

Ingredients for Sheet-Pan Curry Pork Chops and Sweet Potatoes

4 teaspoons mild curry powder
1 cucharadita de pimienta negra recién molida
1 cucharadita de azúcar moreno claro
2 1/2 cucharaditas de sal kosher, divididas
1 cucharada de aceite de oliva virgen extra
4 (1"-thick) small bone-in pork chops (about 900g total)
8 small sweet potatoes (about 675g .), scrubbed, sliced in half lengthwise
Yogur griego natural de leche entera de 240 ml
3 cucharadas de jugo de limón fresco
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.