Peppered Chops With Artichoke Relish

1. 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. 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. 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. 4

   Serve with Artichoke Relish.

* Per serving · 4 servings · Values may vary.