The Pioneer Woman Tasty Kitchen
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Curried Pork Chop and Potato Sheet Pan

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Level: Easy

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Description

A sheet pan recipe that is full of life. Curry spiced pork chops cooked over a bed of curried potatoes make one epic flavour bomb. This recipe is also gluten-free.

Ingredients

  • 2-½ teaspoons Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Garam Masala
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 kilogram Potatoes Diced Into Inch Thick Chunks
  • 2 Tablespoons Curry Sauce
  • 4  Pork Chops
  • 200 grams Green Beans, Topped And Tailed
  • 1 Tablespoon Ghee

Preparation

Preheat oven to 180ºC (350ºF).

Mix curry powder, ground cumin, garam masala, ground coriander, salt and pepper, then transfer half of that spice mix to a separate bowl.

Put diced potatoes, curry sauce, and half of your spice mix in a large bowl and mix together until well combined. Lay potatoes out over a baking tray, and then roast in the oven for 35 minutes.

Rub the remaining half of spice mix over the pork chops.

Once potatoes are cooked, take them out of the oven, the use a potato masher to squash them down (don’t mash them, just squash them a bit). Turn heat of the oven up to 200ºC (400ºF).

Put your green beans over the potatoes, making sure they are spread out nicely

Preheat a pan over high heat (fans on or windows open) and add ghee. Once pan and ghee are both nice and hot, add pork chops and fry for 1 – 1 1/2 minutes on each side to give them some nice colour. Turn heat off, then transfer pork chops over the green beans and potatoes on the tray. Cook in the oven for 10–12 minutes.

Serve pork chops and potatoes with a salad, perhaps some poppadums or parathas, and enjoy.

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