Grilled Pork Chops with Mediterranean Style Toppings
Ingredients
- 6 Boneless Pork Loin Chops cut to be 3/4 Inches thick
- 1 jar (6.5 oz) Marinated Artichoke Hearts
- 1 tsp Hot Pepper Sauce
- 1 1/2 cups Tomatoes Chopped
- 1/2 cup Ripe Olives Pitted & Sliced
- 1 Jalapeno (small) Finely Chopped
- Fresh Oregano (Optional)
Instructions
- Trim fat from chops. Place chops in large resealable plastic bag. Add hot pepper sauce to reserved marinade; pour over chops. Seal bag; turn to coat chops. Place in a shallow dish; marinate in the refrigerator for 15 to 30 minutes.
- Drain artichokes, reserving marinade.
- For topping, coarsely chop artichoke hearts. Combine the chopped artichokes, tomatoes, roasted red peppers, olives, and chili pepper (if using) in a medium bowl.
- Drain chops, discarding marinade. Place chops on rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until chops are slightly pink in the center and juices run clear (160°F), turning once halfway through grilling.
- Serve chops with topping. If desired, garnish with oregano.Tip: Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition
Serving: 1servingCalories: 215kcalCarbohydrates: 6gProtein: 35gFat: 6gFiber: 1g
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