Grilled Peppered Pork Chops with
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.
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 jalapeño 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.
Makes 6 servings.
*Always wear rubber gloves when handling hot chiles.
Nutritional Information Per Serving (1/6 of recipe): 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 National Pork Board.