The relish can be prepared
the day before grilling the chops.
Peppered
Chops with Artichoke Relish
- 4 boneless pork chops,
1 1/2-inch-thick
1 (6-ounce) jar marinated artichoke hearts
1 teaspoon hot pepper sauce
1 tablespoon ground black pepper
1 (10-ounce) can diced tomatoes and chiles, drained
1/2 cup chopped bottled roasted sweet red peppers
1/4 cup diced pimiento-stuffed green olives
2 tablespoons chopped fresh basil
1 tablespoon lemon juice
- Drain artichoke hearts,
reserving marinade. Set aside artichoke hearts. Stir together
artichoke marinade, hot pepper sauce and black pepper. Place
chops in a self-sealing bag, pour marinade over, seal bag and
let stand 30 minutes, turning occasionally.
- For Relish: Chop reserved
artichoke hearts; combine with drained tomatoes & chiles,
red peppers, olives, basil and lemon juice. Set aside to let
flavors blend at room temperature 30 minutes to one hour. Cover
and refrigerate for longer storage.
- Prepare moderately hot
fire in kettle-style grill. Drain chops, discarding marinade.
Place chops directly over heat, lower grill hood and grill 8
minutes; turn and grill 7 minutes more. Serve with Artichoke
Relish.
Serves 4.
Nutrition Facts
Calories 319 calories
Protein 37 grams
Fat 15 grams
Sodium 619 milligrams
Cholesterol 105 milligrams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
