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The ingredients for this marinade are usually
on hand, and create intriguing flavor notes for grilled pork.
Serve with a yellow rice pilaf studded with green peas and cashews,
crusty French rolls and sliced oranges in a vinaigrette dressing.
Mustard-Bourbon Pork
Kabobs
- 1 pound boneless pork chops, cut into
3/4-inch cubes
4 tablespoons Dijon-style mustard
4 tablespoons brown sugar
2 tablespoons bourbon
2 tablespoons soy sauce
- In self-sealing plastic bag, combine all
ingredients and mix well; seal bag and refrigerate overnight,
4 to 24 hours.
- Remove pork from marinade, discarding
any remaining marinade, and thread onto skewers.
- Grill over a medium-hot fire, turning
occasionally, for 8 to 10 minutes, until evenly browned.
Serves 4.
Recipe and photograph provided courtesy
of Pork: The Other White Meat.
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