Sweet & Sour Pork
Sweet & Sour Pork a healthy twist on a popular take-out recipe. Made into kabobs with red peppers and onions, your family will love this easy grill recipe.
- 2 lbs pork chop boneless, cut into 1 inch chunks
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 3/4 cup sugar
- 6 tablespoons ketchup
- 1/2 cup apple cider vinegar
- 1/2 teaspoon granulated garlic
- salt and pepper to taste
- 1 purple onion cut into chunks
- 2 red peppers cut into chunks
Sweet & Sour Sauce/Marinade
Mix rice vinegar, soy sauce, sugar, ketchup and apple cider vinegar in a medium mixing bowl and stir together until well combined. Place pork chop pieces in marinade, cover and let it marinate in the fridge for 1-2 hours. I make it in the morning and let the pork sit in a Ziplock bag with the marinade until dinner.
Sweet & Sour Pork Kabobs
Remove the pork chops from the fridge, and one piece at a time, place them on the skewers.
After adding one piece of pork, add 2 pieces of purple onion, and 1-2 red pepper pieces, add another piece of pork and repeat process until skewer is full. You can even place two pieces of pork together - you get to decide.
Set kabob on a plate and repeat with the remaining pork, onions, and peppers. Keep the remaining marinade for basting the pork on the grill while it is cooking.
Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob, baste with remaining marinade and cook another 3 minutes.
At this point check the pork with your digital thermometer. To know if the pork is done, the juices should be clear and the center of thickest part is cut (145°F).If not done, continue to cook. At this point, I leave the lid open and just turn the kabobs so they are cooked evenly on both sides.
Calories: 376kcal | Carbohydrates: 33g | Protein: 34g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 547mg | Potassium: 748mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1320IU | Vitamin C: 52.6mg | Calcium: 20mg | Iron: 1.2mg