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In a large bowl, toss together arugula (or watercress), apple, celery, radishes and pecans; cover and chill. In a small bowl, whisk together vinegar, oil, honey and blue cheese. Season to taste with salt and pepper; cover and chill.
In a small bowl, whisk together Dijon mustard, whole-grain mustard, mayonnaise (or salad dressing), brown sugar, thyme and the 1/4 teaspoon pepper; set aside.
Place chops on the rack of a covered charcoal or gas grill directly over medium heat. Grill for 10 to 12 minutes or until 145°F, turning once halfway through grilling. Transfer chops to a plate and let stand for 5 minutes. Spoon mustard mixture over chops.
Toss salad with dressing; serve with chops.