Garlic Pork Chops with Lemon Mustard Sauce and Roasted Vegetables

These garlicky pork chops are seared to perfection and served with a bright lemon mustard pan sauce that’s both tangy and savory. The sauce comes together quickly in the same pan, picking up all those delicious browned bits for maximum flavor.

On the side, golden roasted potato wedges seasoned with a fry seasoning blend and tender asparagus make for a well-rounded plate. This meal feels elegant enough for a special dinner yet simple enough for a weeknight.

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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 oven racks to top and middle positions and preheat 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 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 (lower 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. 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 a different cut of pork?

Yes, boneless pork loin chops or pork tenderloin medallions work well. Adjust cooking time as needed.

Can I substitute the asparagus?

Absolutely. Green beans, broccoli or Brussels sprouts are great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.