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Makes 24 appetizers


• 2 pounds boneless pork chops, cut into 1-inch cubes
• 1 cup fat-free Italian salad dressing
• 2 tablespoons dried red pepper flakes
• 1 tablespoon fennel seed
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 24 (6-inch) wooden skewers (soak in water for 30 minutes before using 


Place pork cubes in re-sealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.

When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on grill over medium-hot coals, for about 5 minutes per side.

Nutrition Information per Serving:

Calories: 70; Fat: 2g; Saturated Fat: 0g; Cholesterol: 25mg; Sodium: 135mg; Carbohydrates: 2g; Protein; Fiber: 0g

Recipe courtesy of National Pork Board.

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