Mediterranean Pork Kabobs
1 pound boneless pork loin (or 4 boneless pork chops)
6 ounces marinated artichoke hearts
1 red bell pepper (seeded and cut into 1-inch squares)
1 teaspoon hot pepper sauce
1 teaspoon oregano
2 tablespoons lemon juice
2 teaspoons black pepper
Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight). Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
For years cooks have been told to cook pork until well done, resulting in a dried out piece of meat nobody wants to eat. No more!
According to recent changes in the USDA guidelines, it is safe to eat pork cooked medium rare.
Cook the pork chops to an internal temperature of 140°F and still barely pink inside, then rest for about 5 minutes for the residual heat will continue to cook and raise the internal temperature.
If cooked properly, the pork chops will release a bit of juice as they rest, a sign they’re still nice and juicy on the inside.