Price Chopper Recipes
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Rachael Ray's Citrus and Rosemary Grilled Pork Kabobs
Yield: Serves 4
Ingredients
| 4 | boneless center cut pork chops, 1-inch thick | ||
| McCormick Montreal Steak seasoning | |||
| 1/4 | cup | dark molasses, a couple of glugs | |
| 3 | Tablespoons | balsamic vinegar, 3 splashes | |
| 3 | Tablespoons | extra virgin olive oil, 3 turns of the bowl in a slow stream | |
| 2 | sprigs | fresh rosemary, finely chopped | |
| Zest of 1 orange, grated or minced | |||
| 1 | large green pepper, cut into bite size cubes | ||
| 2 | Vidalia onions, cut into bite size cubes | ||
| 2 | portabella mushrooms, cut into quarters | ||
| 4 | rosemary skewers | ||
| 4 | russet potatoes | ||
Directions:
Pat chops dry with paper towels, sprinkle with Montreal Steak Seasoning. Cut into bite size pieces.
Combine molasses, vinegar, olive oil, rosemary and orange zest for marinade. Place pork into marinade and allow to stand 15 minutes. Alternate meat with pieces of green pepper, onions and mushrooms on skewers. Grill over moderate heat 6 inches from heat source for 10-12 minutes, turning occasionally.
Wrap potatoes in heavy-duty aluminum foil and place on grill approximately 45 minutes before placing the kabobs on grill. Grill over moderate heat, turning once or twice, until potatoes are tender when pierced with a knife. Potatoes should be done at about the same time as the kabobs.
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/18099/
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