Preheat barbecue to high.
Mix spices and salt together in a large plate.
Brush pork chops with mustard and press mustard-side into spices, making sure the chops are well-coated with spices.
Refrigerate while preparing tartare.
In a bowl, toss avocado, sun-dried tomatoes, lime juice, garlic and chives. Season generously.
Set aside at room temperature.
Reduce heat to medium.
Grill chops, crusted-side down first, 3 - 4 minutes per side depending on thickness and desired degree of doneness.
Heat half the oil in a skillet over medium heat. Brown chops 3 - 4 minutes per side.
Reduce heat to low. Cover and cook for 12 minutes.
Plate chops crusted-side up, and top with avocado tartare.
Serve chops with cold mango rice and pepper salad.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Sorry, an error has occurred. Please refresh the page.