The wide range of flavors and types of mustards now available in this country means that there is a mustard that can satisfy almost anyone. In addition, the fact that most mustards are made primarily from mustard seed and vinegar with very little or no oil, means that they can be used as a flavoring agent without significantly adding calories or fat to the food. Mustards come in all levels of heat, from the mild German mustards to southwest and Caribbean style mustards that list habanero peppers as their primary ingredient. I like to use horseradish mustards for grilling, because I have found that horseradish keeps its heat better on the grill. I also prefer brown mustards to yellow mustards, but this is a matter of personal taste.
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.