Braised Curried Pork With Sweet Potatoes Food

CURRIED PORK AND SWEET POTATOES

Steps:

• In medium bowl, mix flour, curry powder and salt. Add pork; toss to coat.
• Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Add pork; cook 3 to 5 minutes, stirring occasionally, until brown.
• Stir in sweet potatoes and apple juice; reduce heat to low. Cover; simmer 5 minutes. Stir in bell pepper. Cover; simmer 3 to 5 minutes longer or until bell pepper is crisp-tender. Stir in jelly until melted.

ROAST PORK AND SWEET POTATOES

Steps:

• Position a rack in the upper third of the oven; preheat to 450 degrees F. Pierce the pork all over with a fork. Combine the brown sugar, sage, garlic, 3/4 teaspoon salt and a few grinds of black pepper in a bowl; rub all over the pork.
• Toss the sweet potatoes and onion with 2 tablespoons olive oil and the cayenne on a baking sheet; season with salt and black pepper. Roast, tossing once, until golden, 20 minutes; set aside.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until golden, 5 minutes; transfer to the baking sheet with the vegetables (reserve the skillet). Roast until the sweet potatoes are tender and a thermometer inserted into the center of the pork registers 145 degrees F, 11 to 13 minutes.
• Meanwhile, add the broth to the skillet; bring to a simmer over medium heat, scraping up any browned bits with a wooden spoon. Stir in the mustard, chives and a few grinds of black pepper. Slice the pork; drizzle with the pan sauce. Serve with the roasted vegetables.

SHEET-PAN CURRY PORK CHOPS AND SWEET POTATOES

Steps:

• 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.
• 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 yogurt, lemon juice, and remaining 1/2 tsp. salt in a medium bowl.
• Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.
• Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
• Cooks' Note
• 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.