2 TBS chopped fresh sage leaves
2 TBS whole grain mustard
2 TBS olive oil
4 large bone-in pork chops
kosher salt and pepper
4 plum tomatoes
2 mild chilies, halved and seeds removed
4 garlic cloves
1 red onion, cut into wedges
1/4 cup olive oil
1 TBS lemon juice
2 TBS chopped fresh basil
salt and pepper

Put the sage, mustard and olive oil in a bowl. Salt and pepper the chops and spread the mixture over the chops and let marinate for 1 hour.

Preheat grill to medium heat. 
Cut tomatoes in half and brush with olive oil. Put on the grill and let the skin char. Remove from the grill and peel off the skin and discard. Take out the seeds and chop the tomato flesh into small pieces. Put into a bowl and reserve.
Thread the garlic cloves on a skewer that has been soaked in water for 30 minutes. Grill for 2 minutes each side. Remove from grill.
Thread chilies and onions on another skewer. Grill till lightly browned, about 12 minutes. Remove from grill.

Grill pork chops until done.

Cut chilies and tomato wedges into chunks. Add to the bowl with the chilies. Add olive oil, lemon juice, chopped basil and salt and pepper. Toss. Serve over pork chops.