Tuesday, August 14, 2012

Apple and Pork Kabobs

1/3 cup balsamic vinegar
1/3 cup Dale's
1/3 cup brown sugar
1/3 cup freshly squeezed orange juice(about 1 medium orange)
3 garlic cloves, smashed (or garlicpowder)
2 tablespoons of extra-virgin olive oil
A pinch of salt and pepper
1 1/2 pounds boneless, center cut, porkloin chops, about 1-2 inches thick
1 green apple, cut into 1 inch chunks
1 red onion, cut into 1 inch chunks
Any other kabob veggie you wish!
Fresh Mushrooms
Bamboo or metal skewers

Measure vinegar, Dale's, brown     sugar, orange juice, garlic, olive oil, salt and pepper into a large     zip-top bag. Seal and shake to combine.
Cut pork chops into 1 1/2 inch     cubes and add to the bag, seal and refrigerate for 1 hour or up to one     day.
Soak bamboo skewers in water     for 30 minutes. Remove pork from the marinade, and place the marinade in a     small saucepan. Heat the marinade to boiling and boil until slightly     thickened, about 5-7 minutes. Reserve.
Skewer the pork, along with the     apples, mushrooms, and onions (and any other veggie) and sprinkle with     salt and pepper.
Brush with reduced marinade and     grill.
Serve over rice and drizzle     with remaining reduced marinade.

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