Sunday, January 10, 2010

Summer Pork Kabobs

4 boneless pork loin chops, 3/4inch thick (1 lb)
½ t seasoned salt or dried pork seasoning
2 small zucchini, cut into 12 (1-inch) pieces
8 medium mushrooms
1 medium red bell pepper, cut into 12 pieces
½ c apricot preserves
1 T cider vinegar

1. Heat gas or charcoal grill. Sprinkle pork chops with seasoned salt; cut each hop into 4 pieces. Alternately thread pieces equally onto each of the 4 (12 to 14 inch) metal skewers. In small bowl, mix preserves and vinegar.

2. When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals. Brush kabobs with preserves mixture; cover grill. Cook 5 to 7 minutes. Turn kabobs; brush with preserves mixture. Cook covered 5 to 7 minutes longer or until pork is no longer pink in center.

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