 |
Peppadew Mustard Pork Chops With Mediterranean Relish
Ingredients:
Courtesy of chef Laurel Robertson
6 boneless pork chops, 3/4-inch thick
1 6oz. jar marinated artichoke hearts
1 tsp. hot pepper sauce
½ cup Silver Spring Peppadew Mustard Sauce
1 1/2 cups diced tomatoes
1/2 cup chopped bottled roasted sweet red peppers
1/4 cup sliced ripe olives
1 small jalapeño pepper, seeded and finely chopped
Directions:
Drain artichoke hearts, reserving marinade. Stir together reserved marinade and hot pepper sauce.
Place chops in a shallow baking dish. Pour the pepper sauce mixture over chops; turn chops to coat. Let stand for 30 minutes, turning chops occasionally. Drain chops, discarding marinade.
Spread 1 tbsp. of Peppadew Mustard Sauce on each chop. Set a side
Place chops on grill directly over medium-hot coals. Grill for 3-4 minutes; turn chops and grill for 3-4 minutes more or until just done.
Mediterranean Relish: Chop artichoke hearts and combine with tomatoes, roasted red peppers, olives and jalapeño. Set aside. Serve immediately with grilled pork chops.
« Go Back
|
