Peppered Chops with Artichoke Relish



  • 4 boneless pork chops (1 1/2-inch thick)
  • 6 ounces marinated artichoke hearts
  • 1 teaspoon hot pepper sauce
  • 1 tablespoon black pepper
  • 10 ounces diced tomatoes and green chiles (drained)
  • 1/2 cup roasted red peppers (drained and chopped)
  • 1/4 cup pimento stuffed green olives (diced)
  • 2 tablespoons fresh basil (chopped)
  • 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 6-8 minutes; turn and grill 7-8 minutes more or until an inserted meat thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
  4. Serve with Artichoke Relish.
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