I love pork chops but, they seems to be more of a fall thing, that is until Asian Barbecue by Vicki Liley gave me an idea for a summer twist on a fall classic. In the recipe in the book, there is an Asian flavor twist. I personally wanted something that reminded me more of the classic oven roasted flavors. Here is what I came up with...
1 package of boneless thick cut pork chops
2 apples (I used Fuji, but go for what you like)
1 large white or yellow onion, cut into wedges
2 tablespoons of parsley
1 tablespoon onion powder
salt and pepper
Using an apple corer, core apple. Cut pork into apple sized pieces and season with salt and pepper. In a bowl large enough to hold all ingredients, mix pork, apple, and onion and season with parsley and onion powder. Place in fridge for 20 minutes, and soak skewers in water for same amount of time. Heat grill on Medium-High. While grill is heating place pork, apple, and onion on skewers alternating each ingredient. Place skewers on grill and cook with the lid on, turning over after 3 minutes until the pork in done. Serve with a mixed greens, cranberry, and walnut salad.