Source: National Pork Board

Pork, peppers, onions and fennel combine in these tasty kabobs.

Servings

2.0
2 lb  boneless pork chops 1.0
1 cup  Salad Dressing, Italian, fat free 2.0
2 tbsp  hot red pepper flakes 1.0
1 tbsp  fennel seed 1.0
1 each  large red bell peppers 1.0
1 each  large green bell peppers 1.0
1 each  large onion

1. Soak skewers in water for 30 minutes before using.
2. Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork.
3. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.