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Trim fat from chops; set chops aside. In a small bowl, stir together mustard, green onions, wine, vinegar, garlic, rosemary, honey, salt and pepper. Spread the mixture evenly over both sides of the chops. Place the chops on a large plate and cover loosely with plastic wrap. Chill for 2 to 3 hours.
Grill the chops on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 12 to 14 minutes for medium-rare (145°F) and 15 to 17 minutes for medium (160°F).