Garlic Pork Kabobs

This seemed like an appropriate recipes for the weekend. Although, I'm not sure Mark is going to agree...not that he doesn't LOVE garlic...and kabobs. I don't think he's going to like the idea of standing outside at the grill in all this heat we are having lately.

If you decide to make these, please take a picture an send it to me. I would LOVE to start adding photos to these posts. Please!!!! Thank you, Shawn, for sharing this. I'm certain it's going to be a hit!!

Garlic Pork Kabobs

Serves 4

1-3/4 cups Swanson chicken stock
2 tablespoons cornstarch
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon ketchup
2 teaspoons vinegar
1 boneless pork loin (about 1 pound), cut into 1 inch cubes
12 medium mushrooms
1 large red onion, cut into 12 wedges
4 cherry tomatoes
4 cups hot cooked regular long grain white rice

Stir the stock, cornstarch, garlic, brown sugar, ketchup and vinegar in a saucepan. Cook and stir over medium high heat until mixture boils and thickens. Remove the saucepan from heat. Thread alternately the pork, mushrooms and onion onto 4 skewers. Lightly oil the grill rack and heat grill to medium. grill the kabobs for 20 minutes or until pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer. Heat the remaining stock mixture over medium heat to a boil. Serve the stock mixture with the kabobs and rice.