Garlic Pork Chops with Lemon Mustard Sauce, Roasted Asparagus and Potato Wedges

These garlicky pork chops are seared to perfection and topped with a bright, tangy lemon mustard sauce that comes together in minutes. Paired with roasted asparagus and crispy potato wedges, this meal brings bistro-style flair to your weeknight table.

With simple ingredients and straightforward steps, you can enjoy a restaurant-quality dinner at home. The golden potatoes and tender asparagus round out the plate, making it a complete and satisfying meal.

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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

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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, 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 browns 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 the same pan over medium heat. Add shallot and flour; cook, stirring, until shallot is softened and lightly browned and mixture has thickened, about 1 minute. (Reduce heat if shallot browns 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. Season with salt and pepper to taste.
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 instead of bone-in?

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

What can I substitute for Fry Seasoning?

You can use a blend of paprika, garlic powder, onion powder, salt and pepper as a substitute.

How do I know when the pork is fully cooked?

The pork is done when it reaches an internal temperature of 145°F and the juices run clear. Let it rest for a few minutes before slicing.