10
20

Ingredients

  • 4 New York pork chops (, top loin, 3/4-inch thick)
  • 1 1/2 cups plum tomatoes (diced)
  • 8 sun-dried tomatoes (halves packed in oil, drained and chopped)
  • 1/4 cup fresh basil
  • 1 tablespoon dried basil
  • 1/4 teaspoon cayenne
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon garlic (minced)
  • fresh basil (optional)

Directions

  1. In a medium bowl stir together plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside salsa. 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 4 minutes. Turn chops and grill for 4 minutes more or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with tomato salsa.
  2. If desired, garnish with basil sprigs.
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