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In a one-gallon storage bag, combine 2 cups water, 3 tablespoons mustard, salt and pork chops. Shake well and refrigerate for 2 to 4 hours; drain well, discarding brine.
Prepare a grill or grill pan for medium-high heat cooking.
Combine remaining 1 tablespoon mustard and oil in a small bowl and brush all over pears and pork chops.
Grill, flipping halfway through, until pork is golden brown and just cooked through, and pears are barely charred and still juicy, 4 to 5 minutes.
Transfer to plates, garnish with blue cheese and serve.