![[UPGRADE PORK CHOPS TO SALMON] Garlic Pork Chop with Creamy Lemon Mustard Sauce, Asparagus and Roasted Potato Wedges Compliant](https://media.hellofresh.com/q_100,w_3840,f_auto,c_limit,fl_lossy/recipes/image/68e64a97653f7d23af28fe8b-473a87ea-b555d891.jpeg)
[UPGRADE PORK CHOPS TO SALMON] Garlic Pork Chop with Creamy Lemon Mustard Sauce, Asparagus and Roasted Potato Wedges Compliant
- Wheat
- Fish
- Milk
Ingredients
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
1 unit
Shallot
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Trim and discard woody bottom ends from asparagus. Halve, peel, and mince shallot. Cut potatoes into 1⁄2-inch-thick wedges. 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.
Toss asparagus on a separate baking sheet with a drizzle of oil, half the garlic powder, 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 crust begins to brown too quickly, reduce heat to medium). Turn off heat; transfer pork to a cutting board. Wipe out pan.
Let pan rest for 1 minute. Heat a drizzle of olive oil and 1 TBSP buttter (2 TBSP for 4) in same pan over medium heat. Add minced shallot and flour; cook, stirring, until shallots are softened and lightly browned and mixture is thickened, 1 minute. (Lower heat if shallots are browning too quickly).
To the same pan, stir in stock concentrate, mustard, and 1/2 cup water (1 cup for 4 servings) until homogenous. Bring to a simmer and cook until slightly reduced, 2-3 minutes. Remove from heat and stir in lemon zest and juice from one lemon wedge (two lemon wedges for 4). Taste and season with salt and pepper.
Divide potatoes, asparagus, and pork chop evenly between plates. Top pork with pan sauce and serve with any remaining lemon wedges on the side.
