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Deviled Chops

4 Pork chops; 1 inch thick
4 tb Country-style Dijon mustard; (with seeds)
2 ts Olive oil
1/4 c Finely slivered fresh basil leaves
1/2 ts Freshly ground pepper
1/4 ts Cayenne pepper

Trim all but 1/4 to 1/2 inch fat from the edges of the chops. Slash remaining fat with a knife at 1-inch intervals.

In a small bowl, combine the mustard, olive oil, basil and peppers. Spread this mixture over the pork chops. Let stand, covered, one hour.

Preheat grill.

If using presoaked wood chips, or other flavorings, sprinkle them over the hot coals or lava rocks. Brush the grid lightly with vegetable oil.

Sear the chops over hot or high heat 1 minute per side, including edges. Then cover - cook with vents open over medium-hot heat 8 minutes per side.

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