To make the Minted Horseradish Sauce, combine the sour cream, horseradish, and mint in a small bowl

Cover and refrigerate at least 2 hours and up to 24 hours. Stir the garlic into the mustard and spread on both sides of the chops

Rotate in the Flat Standard Basket for 15 minutes for medium- rare

If not brown enough, position the basket facing the heating coils and push the switch to the pause-to-sear position

Rotate 2 to 3 minutes more on each side

Serve chops topped with a dollop of the Minted Horseradish Sauce.