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Mustard-Grilled Pork Chops with Two Tomato Salsa
Sundried Tomatoes Make this Special! |
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4 boneless pork chops, 3/4-inch thick
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves, packed in oil, drained, chopped
1/4 cup chopped fresh basil OR 1 Tbls. dried basil
1/4 tsp. cayenne
2 Tbls. Dijon-style mustard
1 Tbls. honey
1 tsp. minced garlic
Fresh basil sprigs (optional)
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In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside. In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3-4 minutes. Turn chops and grill for 3-4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.
This recipe works well on the George Foreman grill as well as on an outdoor grill. If using the George, grill for approximately 5-6 minutes.
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Preparation Time: |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Cheryl
Massachusetts
United States |
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| This recipe has been viewed 7662 times. |
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