Invite friends over for a casual grill
dinner, featuring these marinated pork chops served with an artichoke-tomato-olive
relish. Serve with a simple pasta salad, and pita bread rounds
warmed on the grill.
Grilled Peppered
Pork Chops with Mediterranean Relish
- 6 boneless pork chops,
3/4-inch thick
1 (7-ounce) jar marinated artichoke hearts, drained; marinade
reserved
1 teaspoon hot pepper sauce
1 1/2 cups diced tomatoes
1/2 cup chopped bottled roasted red peppers
1/4 cup sliced ripe olives
1 small jalapeno chile*, seeded and finely chopped
- Place chops in large self-sealing
bag; add reserved artichoke marinade and hot pepper sauce. Seal
bag and toss a few times to evenly coat chops.
- For relish, chop artichoke
hearts and stir together in medium bowl with tomatoes, red peppers,
olives and jalapeno.
- Prepare a medium-hot fire
in kettle-style grill. Remove chops from bag and grill over fire
for 3 to 4 minutes on each side to brown well.
- Serve chops with relish.
Serves 6.
*Always wear rubber gloves
when handling hot chiles.
Nutrition Facts:
Calories 199 calories
Protein 24 grams
Fat 9 grams
Sodium 237 milligrams
Cholesterol 680 milligrams
Saturated Fat 0 grams
Carbohydrates 0 grams
Recipe provided courtesy
of Pork, The Other White Meat.
