A kick of mustard, sweet peaches, & blueberries makes these spicy sweet chops succulent.
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Season the pork chops on both sides with the Pork and Poultry Shake and let them sit at room temp for 30 minutes to an hour.
Meanwhile make the peach-blueberry relish by combining the peaches, blueberries, shallots, basil, vinegar, olive oil, cardamom and honey in a bowl. Season to taste with salt and pepper and more honey, if needed. Slather the chops all over with mustard
When ready to cook, turn temperature to High (450+) and preheat, lid closed, for 10 to 15 minutes.
Cook the pork chops on High heat for about 5 minutes on the first side and 5 to 10 minutes on the second side or until the internal temperature registers 140-145 degrees F on an instant-read thermometer.
Plate chops and top with the peach-blueberry relish.
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