Directions

1. 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.
2. For relish, chop artichoke hearts and stir together in medium bowl with tomatoes, red peppers, olives and jalapeno.
3. Prepare a medium-hot fire in kettle-style grill. Remove chops from bag and grill over fire for 4 minutes on each side until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with relish.