2 Cups water
In a 1-gallon storage bag, combine water, 3 tablespoons mustard, 1 tablespoon salt, and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine. Preheat grill or grill pan to medium high heat. Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops. Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes. Transfer to plates, garnish with blue cheese, and serve.
How is that for something different,Huh?
Enjoy! Eat Well My Friends!