Peppered Chops with Artichoke Relish
A great choice for entertaining, the artichoke relish can be prepared the day before grilling the chops.
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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.