Pork Chops don’t just have to be “meat on a plate”, they’re great ingredients for other recipes too! Follow this recipe to make a sweet and spicy sauce for these summer time Pork Kabobs. Feel free to substitute your own favorite veggies on these kabobs to customize them for your taste. Enjoy!
- 2 LGCM Butterflied Pork Chops (cut into 1″ cubes)
- 1 Sweet Potato (large)
- 1 Yellow Onion (cut into 1″ cubes)
- 1 Green Bell Pepper (cut into 1″ pieces)
- 1 Yellow Bell Pepper (cut into 1″ pieces)
- 1 Zucchini (cut into 1″ pieces)
- 1 cup BBQ Sauce (sliced into 1″ thick pieces)
- 1 cup Honey
- 3 can Chipotle Peppers in Adobo Sauce
- .5 tsp Garlic Powder (minced)
- .5 tsp Salt
- 8 Kabob Skewers
Place sweet potato cubes in a saucepan, cover with cold water and bring to a boil. Reduce the heat to a simmer and cook for five minutes until the potatoes are cooked but still firm. Drain and set aside.
While the potatoes are cooking, put all of the sauce ingredients in a small bowl and mix until thoroughly combined. Season additionally to your taste. Add brown sugar to sweeten the mixture or chili powder to add more heat.
Thread the pork and vegetables onto the skewers alternating pork and vegetables. Leave enough space on each end of the skewer to easily grip and turn on the grill.
Heat your grill to medium high heat (450°F) and once hot, add the kabobs to the grill and brush with sauce. Cook for 3 minutes per side, brushing with a batch of the sauce each time you turn the kabobs. Continue turning and cooking until all four sides of the kabobs are seared and the pork is cooked through. Transfer to a platter for serving and let rest 3 minutes.
Serve the kabobs with the remaining sauce and enjoy!