Servings and Ingredients
|¾ c.||Hy-Vee barbecue sauce|
|¼ c.||fat-free sour cream|
|1 lbs.||lean pork chops, trimmed and cut into 24 pieces|
|1||large green bell pepper, seeded and cut into 16 pieces|
|1||large sweet yellow onion, cut into 16 pieces|
- Combine barbecue sauce and sour cream. Add pork chops and pour into large resealable plastic bag. Seal and marinate in refrigerator 4 hours or overnight.
- Thread each skewer with a pork, bell pepper and onion piece. Repeat once, ending with a pork piece. Discard remaining marinade.
- Place kabobs on grill over medium heat. Cook 4 minutes per side, turning and cooking until the internal temperature of the pork reaches at least 145 degrees. Let rest for 3 minutes before serving.
- *Test kitchen tip: If using bamboo skewers, soak in water for at least 30 minutes before skewering with pork, peppers and onions.
220 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 70mg
- Sodium: 160mg
- Total Carbohydrates: 16g
- Protein: 25g
Vitamin A 4%
Vitamin C 60%