- 4 (3/4-inch thick) boneless pork chops
- 1 1/2 cups diced plum tomatoes
- 8 sun-dried tomato halves packed in oil, drained and chopped
- 1/4 cup chopped fresh basil or 1 tablespoon dried basil
- 1/4 teaspoon cayenne
- 2 tablespoons Dijon-style mustard
- 1 tablespoon honey
- 1 teaspoon minced garlic
- Fresh basil sprigs (optional)
Procedure
- 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 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.
- Servings: 4
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