Grilled Barbecued Pork with Vegetable Kabobs

Ingredients

• 3 tablespoons barbecue sauce 
• 6  ears corn frozen thawed cut in half
• 4 cloves garlic minced
• 0.5 cup maple syrup 
• 1 large onion cut into 6 wedges
• 3 tablespoons onion finely chopped
• 24 ounce pork loin chops boneless lean
• 2  bell pepper sweet red seeded cut into 2-inch pieces
• 0.3 cup red wine vinegar 

Equipment

• sauce pan
• grill
• ziploc bags
• skewers
• metal skewers

Directions

1. Cut each pork chop into 1/2-inch-thick strips; place pork in a large heavy-duty, zip-top plastic bag.
2. Combine syrup and next 4 ingredients; pour over pork. Seal bag; turn bag to coat pork. Marinate in refrigerator 8 hours, turning occasionally.
3. Remove pork from marinade, reserving marinade.
4. Place marinade in a small saucepan; bring to a boil, and remove from heat. Thread pork, corn, and pepper alternately onto 8 (10-inch) metal skewers. Thread onion separately onto 1 (10-inch) skewer.
5. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400).
6. Place pork and vegetable kabobs and onion kabob on rack; grill, covered, 12 minutes or until meat is done, turning once and basting with reserved marinade.
7. Remove pork and vegetable kabobs from grill. Grill onion kabob, covered, 3 to 5 additional minutes or until tender, turning once and basting with reserved marinade.