Mustard-Bourbon Pork Kabobs
The ingredients for this marinade are usually on hand, and create intriguing flavor notes for grilled pork. Serve with Yellow Rice studded with green peas and cashews, crusty French rolls and sliced oranges in a vinaigrette dressing.
1 pound boneless pork chops, cut into 3/4-inch cubes
4 tablespoons Dijon-style mustard
1/2 cup brown sugar, firmly packed
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.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.