• 1 pound New York (top loin) pork chops, about 1 inch thick, cut into 1-inch cubes
  • 1 orange-fleshed sweet potato, (about 12 ounces), cut into 1-inch cubes
  • 12 ounces small red potatoes, or white potatoes, about 1 inch in diameter (or halved if 2 inches in diameter)
  • Salt , to taste
  • 1/2 cup barbecue sauce, purchased or homemade
  • 1/2 cup honey
  • 3 canned chipotle chiles in adobo sauce, minced, or more to taste
  • 12 scallions, white and light green parts only, cut into 1-inch pieces
  • 1/2 cup goat cheese, crumbled
  • 1 tablespoon fresh cilantro, chopped
Place sweet potatoes and red or white potatoes in a medium saucepan, cover with cold water by 1 inch, and season water with salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are cooked but still firm, 3 to 5 minutes. Drain and set aside to cool slightly.

Meanwhile, in a small bowl, combine barbecue sauce, honey and chipotles. Divide mixture in half and set both batches aside.

Thread pork, sweet potatoes, potatoes and scallions onto 8 12-inch skewers (pre-soaked in water if wood or bamboo). Prepare a grill to medium-hot heat and thoroughly oil the grate. Cook 2 1/2 to 3 minutes on each side, brushing with one batch of the sauce each time you turn, cooking until all 4 sides are browned, pork is cooked through, and the sauce is used up, about 10 minutes. Transfer skewers to a platter and set aside to rest 3 minutes.

Sprinkle skewers with cheese and cilantro. Serve hot with the remaining batch of sauce on the side.

Serves 4

Nutritional Information per Serving (2 skewers)
Although these kabobs are great with both sweet and regular potatoes, you can use just one kind of potato, or you can combine potatoes with other vegetables, like zucchini, onion, or eggplant. On the side, serve a simple salad of mixed greens.

Calories: 530 calories

Protein: 29 grams

Fat: 10 grams

Sodium: 560 milligrams

Cholesterol: 80 milligrams

Saturated Fat: 3 grams

Carbohydrates: 83 grams

Fiber: 6 grams