Brugse Zot-Braised Pork Chops with Mustard Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Pork chops simmered in Brugse Zot beer and finished with a smooth mustard cream sauce. This belgian-inspired one pot ready in about 55 minutes blends teaspoon salt, teaspoon black pepper, tablespoons olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 bone-in, 1 inch thick (about 1.5 pounds) pork chops
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1, thinly sliced onion
• 2 cloves, minced garlic
• 1/2 cup Brugse Zot beer
• 1/2 cup chicken broth
• 2 tablespoons Dijon mustard
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1 teaspoon, chopped fresh thyme

Instructions

1. Step 1: Season the pork chops on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 3-4 minutes per side until golden brown, then remove and set aside.
2. Step 2: In the same skillet, add the remaining 1 tablespoon olive oil, then add the sliced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Pour in 1/2 cup Brugse Zot beer and 1/2 cup chicken broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 2 minutes to reduce slightly. Stir in 2 tablespoons Dijon mustard.
4. Step 4: Return the pork chops to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover, and cook for 25-30 minutes until the pork is cooked through (internal temperature of 145°F).
5. Step 5: Remove the pork chops and keep warm. Increase the heat to medium-high and simmer the sauce for 5 minutes until slightly thickened. Stir in 1/4 cup heavy cream and 1 tablespoon butter, then cook for 2 minutes until the sauce is glossy. Stir in 1 teaspoon chopped fresh thyme. Serve the pork chops with the sauce.