Prepare the pesto by placing the basil, pine nuts, extra-virgin olive oil, garlic and a little salt in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thicker consistency is reached. Cover and chill until needed.
Prepare the rice by placing the rice in a large, heavy-based saucepan and covering with the boiling water. Cover tightly with a lid, then lower to a simmer for 10-12 minutes. Remove from the heat and keep the lid on until ready to serve.
Pre-heat the grill to medium-high.
Whisk together the mustard, honey, olive oil and seasoning in a small mixing bowl. Coat the pork chops in this marinade and arrange on a lined baking tray. Grill for 5-7 minutes on both sides until cooked through.
Meanwhile, stir the pesto into the rice and mix well to combine thoroughly. Re-heat the rice if necessary in a microwave. Spoon onto serving plates and top with a pork chop. Garnish with a sprig of tarragon before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.