Most mustards are too thick to use directly from the jar as a mop or baste during grilling. White wine, however, is an ideal dilution liquid, as it adds little flavor of its own, but contributes to the richness of the mustard flavor. 1 - 2 Tbsp. 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.
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.