This recipe is from an Anonymous Griller.

4 - 6 pork chops or butterflied pork loins
¼ cup brown horseradish mustard
2 - 4 Tbsp. white wine
1 - 2 Tbsp. olive oil or canola oil (optional)
cayenne pepper to taste

Add wine to the mustard until it thins sufficiently to use with a basting brush. Add cayenne to taste, to increase the heat of the baste. If the meat is extremely lean, you may want to add a little olive or canola oil, to help reduce the meat's tendency to stick to the grill. You may want to spray the grill rack with an olive oil spray before grilling to prevent sticking. Place chops on a hot grill, and flip quickly, searing each side. Turn grill down, or move pork to cooler spot. Baste the top of the chops and allow to cook 5 - 8 minutes. Turn and baste chops, and cook until finished.

Serve immediately.