Mustard-Grilled Pork Chops with Two-Tomato Salsa
This delicious pork chop recipe is a great way to highlight your garden tomatoes and fresh basil. Serve to guests for a colorful and impressive main dish. Add grilled fresh vegetables and cornbread with diced peppers to complete the meal.
4 boneless pork chops, 3/4-inch thick
1 1/2 cup diced plum tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
1/4 cup chopped fresh or 1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs for garnish (optional)
- In a medium bowl stir together 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 over medium-hot fire and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done.
- Serve with Tomato Salsa. If desired, garnish with basil sprigs.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.