Sheet-Pan Curry Pork Chops And Sweet Potatoes

• 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

1. Arrange a rack in top third of oven; preheat to 450u0b0F. Stir curry, pepper, brown sugar, and 2 tsp. salt in a small bowl.
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.
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.)
4. Meanwhile, whisk yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
5. Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
6. Yogurt sauce can be made 1 day ahead. Cover and chill.

curry powder, freshly ground black pepper, light brown sugar, kosher salt, extravirgin olive oil, pork chops, sweet potatoes, milk, lemon juice, radishes, pomegranate arils

Taken from www.epicurious.com/recipes/food/views/sheet-pan-curry-pork-chops-and-sweet-potatoes (may not work)