Grilled Barbecued Pork with Vegetable Kabobs

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

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.