Garlicky Chicken & 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
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
1 unit
Lemon
8 ounce
Asparagus
12 ounce
Chicken Cutlets
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
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
Adjust racks to top and middle positions and preheat oven to 425 degrees. 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.
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.
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.
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.
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.)
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.
Remove from heat; stir in lemon zest and juice from one lemon wedge (two wedges for 4). Taste and season with salt and pepper.
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemon mustard sauce was a highlight for many, delivering a pleasant tang that complemented the chicken well. Some found the sauce flavor underwhelming or too thick — a splash more water and an extra Dijon packet can help.
- Ease of prep: Most found this a simple, easy-to-follow meal that came together quickly on a weeknight.
- Suggestions: Make the sauce a roux first, then add the shallot, to help it emulsify smoothly and avoid a clumpy texture. One reviewer noted that cooking the shallot in a pan still hot from the chicken caused it to burn quickly — wipe out the pan and lower the heat before starting the sauce.
- Cooking tips: Watch the asparagus closely, as thin spears roast very fast at 425°F and can overcook or shrivel; reduce the oven time accordingly. Some found the potatoes too small to cut into proper wedges — mashing them instead worked well as an alternative.
Reviews from our home cooks
I normally love the sauces from HF, they often make the dish extra tasty, but in this case, the sauce didn't have much flavor and seemed unnecessary.
Good meal but wish there was a potato substitute for a low carb option
Liked the asparagus, cooked it differently than suggested. Came out tender and tasty.
