Grilled Barbecued Pork with Vegetable Kabobs



6 servings.

Recipe from

Oxmoor House

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


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


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.