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.

Source: Diabetic Living Magazine


Recipe Summary test

25 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • For relish, coarsely chop artichoke hearts. Combine the chopped artichokes, tomatoes, roasted red peppers, olives, and chile 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 degrees F), turning once halfway through grilling.

  • 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 Facts

1 serving
215 calories; protein 34.9g; carbohydrates 5.6g; dietary fiber 1g; sugars 1.2g; fat 5.5g; saturated fat 1.1g; cholesterol 82.8mg; vitamin a iu 479IU; vitamin c 46.5mg; folate 8.3mcg; calcium 23.7mg; iron 1.3mg; magnesium 31.1mg; potassium 809.9mg; sodium 389.8mg.

4 lean protein, 1 vegetable