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- 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.
- If desired, garnish with basil sprigs.