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Prep 30min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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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.
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