• 1 pound boneless pork loin (or 4 boneless pork chops)
  • 6 ounces marinated artichoke hearts
  • 1 red bell pepper (seeded and cut into 1-inch squares)
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon oregano
  • 2 tablespoons lemon juice
  • 2 teaspoons black pepper


  1. Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight). Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
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