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.