Grilled Pork Kabobs

 

4

(1/2 to 3/4-inch-thick) boneless pork loin chops (1 lb.), trimmed of fat

1/2

teaspoon 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

1/2

cup apricot preserves

1

tablespoon cider vinegar

• 1 GRILL DIRECTIONS: Heat grill. Sprinkle both sides of each pork chop with seasoned salt; cut each chop into 4 pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper evenly onto four 12 to 14-inch metal skewers. In small bowl, combine preserves and vinegar; blend well.
• 2 When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Brush with preserves mixture. Cook 5 minutes. Turn kabobs; brush with remaining preserves mixture. Cook an additional 5 to 7 minutes or until pork is no longer pink. If desired, serve over hot cooked rice.