Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 8 skewers* |
Directions
- 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.
Nutrition facts
Servings
220 Calories per serving
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 70mg
- Sodium: 160mg
- Total Carbohydrates: 16g
- Protein: 25g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 60%
0%
Iron 8%
0%
Calcium 4%