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!
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.