• Ileana

Sheet-Pan Curried Pork with Root Vegetables

This Sheet Pan Curried Pork Chops and Root Vegetables recipe is the perfect weeknight meal! It is full of flavor, easy to prepare and clean up afterwards. It is versatile because you can use any kind of vegetables or squash you like, even sweet and regular potatoes for a more filling meal! The Sautéed Apples & Ginger add the perfect amount of sweetness to this dish.

This sheet pan recipe is definitely full of life and color and it’s Whole30, Paleo and Gluten-Free!

Sheet Pan Pork & Veggies


2 bone-in pork chops

1 turnip, peeled and cut in small pieces

2 handfuls baby carrots, cut in half

1 yellow onion, peeled and cut in wages

2 tbsp avocado oil

1 ½ tsp curry powder

Salt & pepper to taste

Sautéed Apples & Ginger


1 tsp fresh ginger, minced

1 Fuji or other apple, chopped

1 tsp apple cider vinegar

1 tsp whole grain mustard

1 tbsp avocado oil

Salt & pepper to taste


Preheat the oven to 425F.

On a sheet pan, toss the turnips, carrots, and onion with 1 tbsp oil; season with salt and pepper. Spread in an even layer and roast until the vegetables start to soften, 10 to 12 minutes.

Pat the pork dry with a paper towel; season with salt and pepper and the curry powder.

In a large frying pan over medium-high heat warm the rest of the oil until hot but not smoking. Add the pork and cook until browned but not yet cooked through, 2 to 3 minutes on each side. Remove from the heat.

Remove the sheet pan from the oven and stir the vegetables, then place the pork next to the vegetables. Continue roasting until the vegetables are lightly browned and tender and the pork is still faintly pink within, 8 to 10 minutes.

For the Sautéed Apples & Ginger:

In the same pan you used to brown the pork, warm oil until hot over medium heat. Stir in the apple and cook until starting to soften, 1 to 2 minutes. Stir in the ginger, vinegar and mustard and cook for another minute. Season with salt and pepper. Remove from the heat and transfer to a medium bowl.

Transfer pork and vegetables to individual plates. Top the pork with the sautéed apples and ginger and serve.

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