Garlicky Pork Chops & Lemon Mustard Sauce
Balances protein and fiber while limiting fat, sodium, and added sugar
- Wheat
- Milk
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, these garlicky pork chops are 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. *Customized meals may not be GLP-1-friendly unless tagged.
Ingredients
1 tablespoon
Fry Seasoning
1 unit
Chicken Stock Concentrate
1 unit
Lemon
8 ounce
Asparagus
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
5 unit
Potatoes
1 unit
Shallot
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
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Cut potatoes into ½-inch-thick wedges. Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Zest and quarter lemon.
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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.
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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.
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While veggies roast, pat pork* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.
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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).
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Turn off heat; transfer to a cutting board. Wipe out pan.
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Heat 1 TBSP butter (2 TBSP for 4 servings) 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.)
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Stir in stock concentrate, mustard, and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until slightly reduced, 2-3 minutes.
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Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper.
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Slice pork crosswise.
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Divide pork, potatoes, and asparagus between plates. Spoon lemon mustard sauce over pork and serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemon mustard sauce was a standout for many, with several calling it the best part of the meal 🍽️. Opinions on the sauce were mixed overall — some loved the tang; others found it too lemony, too thick, or not to their taste.
- Ease of prep: Most found this a quick, easy weeknight meal; a few noted the sauce technique was tricky to get right.
- Suggestions: Double the Dijon mustard in the sauce for a stronger flavor, and reduce the lemon if you prefer a milder finish. Some found roasting the asparagus for less time — or steaming it instead — gave better results, as thin spears can overcook quickly. Consider using fresh garlic instead of garlic powder on the pork for more depth.
- Polenta tips: Potatoes took longer than 25 minutes to crisp up for some cooks; check them at 25 minutes and add time as needed. One reviewer found placing potatoes on the middle rack and nearly doubling the cook time produced perfectly crispy wedges.
- Cooking the pork: Pork chops can dry out easily — watch the heat carefully and pull them as soon as they're cooked through to keep them juicy and tender.
Reviews from our home cooks
The pork chops were fresh and, once cooked, juicy and tasty. We're learning to ignore the "top shelf" oven advice for the potato wedge; instead we put those on the middle shelf and then almost double the cooking time which makes them crispy and they cook to perfection. We LOVE the seasoning for the potatoes. This recipe gave us garlic powder for the asparagus which we loved. The gravy ingredients and recipe were perfection. 10/10 would recommend-this recipe was perfection and we're glad to see improvements have been made with the written instructions and details.
This meal was amazing! The garlicky pork chops were tender and full of flavor, and the lemon-mustard sauce took it to the next level. Everything was easy to follow, came together quickly, and tasted like something from a restaurant. Definitely one of my new favorite HelloFresh recipes!
This was a wonderful plate of food! The roasted asparagus was moist and delicious, the potatoes are crispy and warming and the garlicky pork chop were great. I just love how all the flavors on the plate go with one another.
The lemon/mustard sauce really compliments the pork, and the roasted asparagus and potatoes were the perfect veggies to go with it. A very satisfying meal.
The food tasted good. The sauce was also good. The asparagus was tiny. While it was also very tender, there wasn't 6 oz of asparagus. The pork chops weren't 10 oz either. I'm glad I'm an experienced cook or both the pork chops and asparagus would have been overcooked.
This meal wasn't up to the 4 star standard. The pork was very fatty and the asparagus was not as plump as it should have been. It was good but it would have been better without the lemon mustard sauce.
Love the potatoes and asparagus recipes. Sauce for pork was great.
The lemon mustard sauce is so darn good to do everything into.
Pork chops very tasty this way and love the asparagus.
The sauce seemed less intense than the other mustard-based sauces you've sent prior. I prefer a richer flavor, maybe add an additional mustard packet.
