For the pork chops:
Rub the pork chops with the Dijon mustard
Mix the crushed pistachios with the salt and pepper
Spread the pistachio mixture over the pork chops covered in mustard
Preheat the Big Green Egg to 400° set for indirect grilling
Cook the pork chops for 35 minutes or until they measure 140° with instant read thermometer
For the Salad:
Hard boil an egg and chop setting aside
Cook the bacon
Remove the bacon and all the bacon drippings except for 2 Tbls of drippings
Chop the bacon and set aside
Cook the sliced shallot in bacon drippings over medium heat
Add the pepper spread, red wine vinegar, and Dijon mustard
Reduce heat to low and simmer for 5 minutes reducing the dressing
Add bacon, egg, and dressing spinach and toss
Serve on a plate with the pistachio crusted pork chop on top