• Combine all of the ingredients for the honey mustard sauce in a bowl and whisk.
• Make two separate batches of this sauce; one for the marinade and a second one to drizzle over the chops when they are done.
• Marinate the chops for up to 1 hour or overnight.  Remove the chops from the marinade and discard the marinade the chops were in.
• Now we cook the pork chops.  For pork chops that are about 1-inch thick, we grill them over medium flames for about 7 - 10 minutes- this is over direct heat.  We turn the pork chops a total of about three times during the cooking process.  Once the pork chops are done cooking, we let them rest for about 4 - 5 minutes.  This allows the juices to set and seal.  If using a thermometer, the pork chops are done when the register 145 degrees Fahrenheit in the thickest portion of the chop.
• Serve with a drizzle of the batch of honey mustard sauce.

For the Grilled Avocados:

• Combine all the ingredients for the filling and toss.  Set aside.
• Slice avocados in half and remove the pit.  Brush first with fresh lemon or lime juice and corn oil.
• Heat a cast iron griddle or pan. Gently place the avocados flesh-side down on the heated griddle or frying pan.  The juice and oil ‘will’ sizzle, this is fine.
• Allow to grill for about two to four minutes to achieve grill marks.
• Remove from the grill and season to taste with sea salt and fresh ground pepper.
• Fill the avocado with the tomato mixture and serve.