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1. For salad, in a large bowl toss together arugula, apple, celery, radishes, and pecans; cover and chill. For dressing, in a small bowl whisk together vinegar, oil, honey, and blue cheese. Season with salt and pepper; cover and chill.
2. In a small bowl whisk together Dijon-style mustard, whole-grain mustard, mayonnaise, brown sugar, thyme, and the 1/4 teaspoon pepper; set aside.
3. For a charcoal or gas grill, place chops on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes or until 145 degrees F, turning once halfway through grilling. Transfer chops to a plate and let stand for 5 minutes. Spoon mustard mixture over chops.
4. Toss salad with dressing; serve with chops.