Pork chops with Dijon mustard and Blonde de Chambly beer

  • Preparation 10 min
  • Refrigeration 3 h
  • Cooking 10 min
  • Servings 4
  • Freezing Absolutely



  • 8 pork chops with bones
  • 3 tablespoons olive oil
  • 1 1/2 Blonde de Chambly beer from Unibroue + 1/4 cup for basting
  • 1/2 cup Dijon mustard + 5 tablespoons for basting
  • 2 tablespoons of ”Herbes salées du Bas-du-Fleuve”
  • 2 tablespoons honey
  • Ground pepper
  • Vegetable oil
  • 1 green onion, finely sliced



  • In a big ziploc bag or large airtight container, place the pork in the bottom then pour all the ingredients on top. Season with a lots of pepper then shake to combine like the world is about to end! Throw in frige for 3 hours, shaking from times to times.
  • Preheat the BBQ at 500°F then reduce intensity at half.
  • With an old but clean cloth, oil your ( freshly cleaned ) grill with a bit of vegetable oil.
  • In a bowl, combine 5 tablespoons of Dijon mustard with 1/4 cup of beer. Use that to baste!
  • Place the chops on the hot grill and cook for 3 minutes. Baste the meat and give them a 90° rotation ( in order to achieve some nice grill marks ) and continue cooking for 2-3 minutes. ( Close lid ).
  • Flip chops over, baste and cook for 3 minutes. Give them a 90° rotation and cook 2 minutes. Flip over again, baste like crazy and cook for an instant, until cooked and slightly pink! Cooking time may vary depending on meat thickness.
  • Garnish with green onions and serve with your favorite grilled veggies!