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In a glaze container big enough to hold the pork, combine the mustard, garlic oil, avocado oil, coconut aminos, salt, and rosemary. Stir until well combined. Add in the pork chops and make sure to press them so they are fully covered. Marinate for at least one hour or up to overnight.
Grill at medium/high heat about 5 minutes a side, but this really depends on how thick your pork chops are and how hot your grill is. You want them to be 145°-150° internally.
These could also be baked or cooked on the stove top if you don't have a grill.
Cooking instructions for pork tenderloin:
Preheat your oven to 400F and move the rack to the middle position.
Add the pork tenderloins to a 9x13 (or similar size) baking dish and place the butter pats on top.
Bake, uncovered, for about 25 minutes or until the pork has reached 145F. Let it rest 5-10 minutes before slicing it into medallions so it remains juicy.
Pour the pan juices over the pork.