Garlic Pork Chops with Lemon Mustard Sauce and Roasted Veggies

These garlicky pork chops are seared to perfection and paired with a classic Dijon-shallot pan sauce brightened with lemon. Golden roasted potato wedges and tender asparagus round out the plate, delivering both bistro-style flair and comforting, down-to-earth satisfaction.

This recipe is perfect for a weeknight dinner that feels special without requiring hours in the kitchen. The combination of savory pork, tangy sauce and roasted vegetables creates a balanced meal that everyone will love.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

20 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus. Halve, peel and mince shallot. Zest and quarter lemon.
2. Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. Meanwhile, toss asparagus on a second baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt and pepper. Roast on middle rack until tender, 10-12 minutes.
4. While veggies roast, pat pork dry with paper towels; season all over with remaining garlic powder, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side (if pork begins to brown too quickly, reduce heat to medium). Turn off heat; transfer to a cutting board. Wipe out pan.
5. Heat 1 TBSP butter and a drizzle of olive oil in pan used for pork over medium heat. Add shallot and flour; cook, stirring, until shallot is softened and lightly browned and mixture has thickened, 1 minute. (Lower heat if shallot is browning too quickly.) Stir in stock concentrate, mustard and ½ cup water. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove from heat; stir in lemon zest and juice from one lemon wedge. Taste and season with salt and pepper.
6. Slice pork crosswise. Divide pork, potatoes and asparagus between plates. Spoon lemon mustard sauce over pork and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed since they may cook faster.

What can I substitute for asparagus?

Green beans or broccoli are great alternatives. Roast them for a similar amount of time until tender.

Can I make this recipe dairy-free?

Yes, use a dairy-free butter substitute or olive oil instead of butter. The sauce will still be delicious.