1. Combine the pork chops, garlic, oil, mustard and lemon zest in a bowl; toss well to coat. Refrigerate 1 hour.
2. Heat a grill pan over medium-high heat. Sprinkle pork chops with salt and pepper and place in pan. Cook, until well marked and cooked through, 6 to 7 minutes per side. Transfer to serving plates and keep warm.
3. Meanwhile, combine the parsley, peanuts, basil, garlic and lemon juice in a food processor. Process until chopped, about 1 minute. With the machine running, slowly drizzle in the oil until combined. Add the cheese and pulse to combine.
4. To serve, top each pork chop with 2 Tablespoons of the pesto.