Another sheet pan gem for ya.
2 1/2 tsp. kosher salt, divided8 small sweet potatoes , scrubbed, sliced in half lengthwise1 cup pomegranate arilsArrange 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. Arrange pork and potatoes on a platter. Top with yogurt sauce, radishes, and pomegranate arils.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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