A fresh approach to kabobs using Stonewall Kitchen Roasted Apple Grille Sauce.
- 1 (11 ounce) bottle of Stonewall Kitchen Roasted Apple Grille Sauce
- 1/4 tsp. crushed Red Pepper
- 2 tsp. minced fresh sage
- 6 (1 inch thick) boneless pork chops
- 2 large red bell peppers
Combine Stonewall Kitchen Roasted Apple Grille Sauce, crushed pepper and sage in food processor; process until pureed.
Cut each pork chop into eight cubes; place in bowl. Pour 2/3 cup grille sauce mixture over pork cubes and toss to coat. Cover with plastic wrap and refrigerate several hours or overnight. Pour remaining sauce into microwavable serving dish; refrigerate, covered.
Preheat oven to 450 degrees F. Seed and cut each red pepper into 24 pieces. Place a pork cube and piece of red pepper on 48 4 inch wood skewers.Place skewers on foil lined baking sheet. Bake until internal temperature reaches 155 degrees F, about 8-10 minutes.(New food guidelines for pork have lowered the ‘safe’ internal temperature to 145 degrees. So if you prefer your meat a bit rarer, please adjust cooking time accordingly.)
Arrange on serving plate and season with salt and pepper if desired. Microwave reserved sauce until warm; serve as dipping sauce for pork skewers.