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Grilled Barbecued Pork with Vegetable Kabobs

Prep time 18 mins
Cook time 15 mins
Marinate time 8 hrs
Yield 6 servings.


  • 6 (4-ounce) lean, boneless loin pork chops
  • 1/2 cup maple-flavored syrup
  • 1/4 cup red wine vinegar
  • 3 tablespoons barbecue sauce
  • 3 tablespoons finely chopped onion
  • 2 teaspoons minced garlic (about 4 cloves)
  • 6 frozen half-ears corn on the cob, thawed and cut in half
  • 2 sweet red peppers, seeded and cut into 2-inch pieces
  • 1 large onion, cut into 6 wedges
  • Vegetable cooking spray

Nutrition Information

  • calories 332
  • caloriesfromfat 31 %
  • fat 11.6 g
  • satfat 3.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.2 g
  • carbohydrate 32.5 g
  • fiber 2.4 g
  • cholesterol 74 mg
  • iron 0.0 mg
  • sodium 131 mg
  • calcium 0.0 mg

How to Make It

  1. Cut each pork chop into 1/2-inch-thick strips; place pork in a large heavy-duty, zip-top plastic bag. Combine syrup and next 4 ingredients; pour over pork. Seal bag; turn bag to coat pork. Marinate in refrigerator 8 hours, turning occasionally.

  2. Remove pork from marinade, reserving marinade. Place marinade in a small saucepan; bring to a boil, and remove from heat. Thread pork, corn, and pepper alternately onto 8 (10-inch) metal skewers. Thread onion separately onto 1 (10-inch) skewer.

  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place pork and vegetable kabobs and onion kabob on rack; grill, covered, 12 minutes or until meat is done, turning once and basting with reserved marinade. Remove pork and vegetable kabobs from grill. Grill onion kabob, covered, 3 to 5 additional minutes or until tender, turning once and basting with reserved marinade.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook