Ingredients40 m servings 915 cals
- Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
- Thread alternately the pork, mushrooms and onion onto 4 skewers.
- Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
- Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.
Per Serving: 915 calories; 11.3 g fat; 162.8 g carbohydrates; 35.5 g protein; 55 mg cholesterol; 321 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was really good and quite simple! We ended up cooking the pork chops whole instead of cutting it up (just to save time) and we used the sauce on the meat and the veggies. Will definitely ma...
The recipe is called garlic pork kabobs. In the directions it never says to add the garlic. I did of course but will never make this again. Almost no flavor to it. So many better marinades out t...
The kabobs were great. I added seasoning to them before grilling. The sauce was bland. Next time I will make a sweet & sour sauce or teriyaki.