Mustard-Grilled Pork Chops with Two Tomato Salsa
A fresh take on the other white meat for the George Foreman Grill.
Ingredients:
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)
Directions:
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 grill and cook 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.
Serves: 4