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For printable copy of this recipe click HERE
Dry chops well, and arrange in single layer in shallow glass baking dish.
In a small bowl, whisk in mustard, vinegar, garlic and pepper.
Slowly whisk in oil; then stir in basil. Pour and spread over chops, turning to coat both sides.
Cover and refrigerate for at least 1 hour, but not more than 4 hours.
Bring to room temperature 30 minutes before grilling.
Place chops on oiled grill at medium heat and grill for 5-10 minutes per side or until done to your liking.
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