Ingredients:
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 spriigs (optional)
Cooking Directions:
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 3-4 minutes. Turn chops and grill for 3-4 minutes more or until chops are just done. Serve with Tomato Salsa. If desired, garnish with basil sprigs.
