Summer Pork Kabobs

 

4

boneless pork loin chops, 3/4 inch thick (1 lb)

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 Heat gas or charcoal grill. Sprinkle pork chops with seasoned salt; cut each chop into 4 pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper equally onto each of 4 (12- to 14-inch) metal skewers. In small bowl, mix preserves and vinegar.
• 2 When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill over medium coals. Brush kabobs with preserves mixture; cover grill. Cook 5 to 7 minutes. Turn kabobs; brush with preserves mixture. Cook covered 5 to 7 minutes longer or until pork is no longer pink in center.