Enjoy this apricot preserves and vinegar marinated grilled pork chops and veggies recipe for dinner that’s ready in just 30 minutes - serve over hot cooked rice!
(1/2 to 3/4-inch-thick) boneless pork loin chops (1 lb.), trimmed of fat
teaspoon seasoned salt or dried pork seasoning
small zucchini, cut into 12 (1-inch) pieces
medium red bell pepper, cut into 12 pieces
cup apricot preserves
tablespoon cider vinegar
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.
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.
To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning and brushing once with preserves mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.