Mustard-Grilled Pork Chops with Two Tomato Salsa (George Foreman Grill) recipe

This recipe works well on the George Foreman grill as well as an outdoor grill. If using the George, grill for approximately 5-6 minutes.

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)

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