Peppered Chops With Artichoke Relish – a delicious recipe with pork chops, hearts, hot pepper, black pepper, tomatoes, red peppers. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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.
268
kcal
Calories
14
g
Fat
6
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 boneless pork chops 1 1/2-inch thick, 6 ounces marinated artichoke hearts, 1 teaspoon hot pepper sauce, 1 tablespoon black pepper, and more.
Yes, Peppered Chops With Artichoke Relish falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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