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August 2005 Issue
Grilling Steaks & Chops
by Ronda L. Halpin
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Mustard-Grilled Pork Chops

Mustard pairs beautifully with pork. Here, it is joined by spicy cayenne pepper and a combination of tomatoes and basil. The result is a taste that’s almost familiar with a decidedly Italian flair about it. I like to serve this meal with a pasta salad with fresh vegetables and maybe even a grilled peach or two.
  • 1 1/2 cups diced plum tomatoes
  • 8 sun-dried tomatoes in oil, drained, chopped
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon cayenne
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 4 boneless pork chops
Preheat a medium heat grill. Meanwhile, combine the diced plum tomatoes in a medium bowl with the sun-dried tomatoes, chopped basil and cayenne. Set aside.

In a small bowl, combine the mustard, honey and garlic. Place the pork chops on a medium-hot grill and cook until done, 5 to 7 minutes per side, brushing the mustard mixture on the chops about halfway through the cooking time. Cook a couple of minutes more, turning and brushing until the chops are done, but are still moist. Serve with the two-tomato mixture.

  • Yields: 4 servings
  • Preparation Time: 25 minutes

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