The artichoke 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

1. 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.
2. 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.
3. 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.

Recipe and photograph provided courtesy of Pork, Be Inspired®.