Mario Batali’s Pork Chop Paillards with Rucola and Tomatoes

1 1/2 pounds ounces center cut boneless pork chops, cut into 6 1/4 inch thick paillards
2 tablespoons plus 4 TB extra-virgin olive oil
3 cups fresh rucola, cleaned and spun gently dry
1 pound super ripe cherry tomatoes, halved
2 teaspoons black mustard seeds
3 tablespoons red wine vinegar

Preheat the grill for direct heat
Brush the pork pieces with 2 TB extra virgin olive oil and season with salt and pepper. Place the pork pieces on the grill and cook for 1 minute unmoved and then gently flip and cook 15 seconds on the second side. Remove to a large platter. In a large salad bowl gently toss the rucola with the cherry tomato halves and add the mustard seeds and season with salt and pepper. Add the remaining extra virgin olive oil and the red wine vinegar and gently toss to mix well.
Arrange on top of the pork and serve immediately

Serves 6