4 (� to �" thick) boneless pork loin chops (1 lb.), trimmed of fat	� tsp. seasoned salt or dried pork seasoning	2 small zucchini, cut into 12 (1") pieces
8 med. mushrooms	1 med. red bell pepper, cut into 12 pieces	� cup apricot preserves
1 tbsp. cider vinegar

1. Heat grill. Sprinkle both sides of each pork chop with seasoned salt; cut each chop into four pieces. Alternately thread pork pieces, zucchini, mushrooms and bell pepper evenly onto 4 (12 to 14") metal skewers. In small bowl, combine preserves and vinegar; blend well.
2. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6" from medium coals. Brush with preserves mixture. Cook 5 minutes. Turn kabobs; brush with remaining preserves mixture. Cook an additional 5 to 7 minutes or until pork is no longer pink. If desired, serve over hot cooked rice.
3. Note: To broil kabobs, place on broiler pan; broil 4 to 6" from heat using times above as a guide, turning and brushing once with preserves mixture.

Ingredient substitutions:
Colorful sweet bellpeppers beautify recipes. Try yellow or orange bell peppers for these kabobs. Deep purple peppers turn green when cooked, so they don't work as well in this recipe.

Pork tenderloin can be substituted for the boneless pork chops.

Kitchen tip:
Nowadays, it is not necessary to cook pork to an internal temperature higher than 160�. When pork is overcooked, it becomes tough and dry.

Serving size: � of recipe
Calories: 290
Calories from fat: 70
Dietary exchanges: 1� fruit, 1 vegetable, 3 lean meat OR 1� carbohydrate, 1 vegetable, 3 lean meat