Grilled Peppered Pork Chops with Mediterranean Relish

Grilled Peppered Pork Chops with Mediterranean Relish

0 Reviews
From: Diabetic Living Magazine

There's a triple dose of pepper in this dish—hot pepper sauce in the pork chop marinade, and roasted red peppers (plus optional jalapeño peppers) in the relish. For a complete dinner, tuck some pita bread rounds on the grill and serve with the chops and relish.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 6 boneless pork top loin chops (see Tip), cut ¾ inch thick (about 2 pounds total)
  • 1 (6.5 ounce) jar marinated artichoke hearts
  • 1 teaspoon bottled hot pepper sauce
  • 1½ cups chopped tomatoes
  • ½ cup bottled roasted red peppers, drained and chopped
  • ¼ cup pitted ripe olives, sliced
  • 1 small fresh jalapeño chile pepper, seeded and finely chopped (see Tip) (optional)
  • Fresh oregano (optional)

Preparation

  • Prep

  • Ready In

  1. Trim fat from chops. Place chops in large resealable plastic bag. Drain artichokes, reserving marinade. 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.
  2. For relish, coarsely chop artichoke hearts. Combine the chopped artichokes, tomatoes, roasted red peppers, olives, and chile pepper (if using) in a medium bowl.
  3. 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.
  4. Serve chops with relish. If desired, garnish with oregano.
  • Tips: To keep the sodium in this dish in check, choose natural pork rather than enhanced pork.
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile 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 information

  • Serving size: 1 serving
  • Per serving: 215 calories; 6 g fat(1 g sat); 1 g fiber; 6 g carbohydrates; 35 g protein; 8 mcg folate; 83 mg cholesterol; 1 g sugars; 479 IU vitamin A; 47 mg vitamin C; 24 mg calcium; 1 mg iron; 390 mg sodium; 810 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 4 lean protein, 1 vegetable

Reviews 0