Grilled Barbecued Pork with Vegetable Kabobs Recipe

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Yield:

6 servings.

Recipe from

Recipe Time

Prep: 18 Minutes

Cook: 15 Minutes

Marinate: 8 Hours

Nutritional 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

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Ingredients

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

Preparation

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.

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.

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,

January 1998