Whisk together mustard, olive oil, basil, ground pepper, and cayenne. Place mustard mixture and chops in Ziploc bag and marinade the chops for up to 4 hours.
Brush the grill rack lightly with oil. Sear chops over high heat, for about 8 minutes. Turn and cook the other side for another another 8 minutes or until the internal temperature reaches 137 degrees. Remove from heat and tent under aluminum foil chops for 10-15 minutes.
While the meat is resting in a small mixing bowl whisk together the salad dressing ingredients, oil, vinegar, salt and pepper. In a larger mixing bowl add the lettuce and the orange slices. A little at a time add the dressing and toss with tongs or your hand until the salad is lightly coated. stop when everything has a shiny sheen to it and not dripping with the vinaigrette. You will not use all the dressing.
After the meat has rested, plate the salad and the chops and serve.
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