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 turn the pause-to-sear switch to off.
Rotate 2 to 3 minutes more on each side.