Peppered Chops with Artichoke Relish

Pork
Peppered Chops with Artichoke Relish
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9
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30

Ingredients

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 chilies (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

Directions

1Drain 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.
2For 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.
3Prepare 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.
4Serve with Artichoke Relish.
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NutritionView more

20Calories
Sodium12%DV280mg
Fat0%DV0g
Protein2%DV1g
Carbs1%DV4g
Fiber4%DV1g

PER SERVING *

Calories20Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium280mg12%
Potassium210mg6%
Protein1g2%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate4g1%
Dietary Fiber1g4%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.