CHILE MUSTARD PORK KABOBS

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Last fall I switched Kalyn’s Kitchen from the blogging platform I’d used for more than 12 years and introduced you to the new and improved Kalyn’s Kitchen! I love my updated WordPress site, but I had no idea how much editing it would need, not only to fix mistakes that didn’t transfer over correctly, but also to get recipes into the new format (with a box around the recipe and a PRINT button right in the recipe.) I’ve been working on that almost daily ever since we made the switch, and although it’s tedious work, I’m doing it month-by-month which is sending me back into the archives of the blog and I’m re-discovering favorite recipes from the past that I know people would like if they just had decent photos!

That’s how I happened to remember these very tasty Chile Mustard Pork Kabobs that I first posted in 2005! As soon as I saw the old photos back in the archives I had to make these again when I cooked with Jake and Kara so we could take new pictures. We loved these kabobs with chunks of pork marinated in a spicy combination that includes yellow mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce,  and Tony Chachere’s Creole Seasoning. It may seem like a weird combination, but it really works on the pork.

Kara took the leftovers home that day to feed to her family, and she reported they were a hit, and they were so tasty I ended up making them again for dinner a few days later. I know summer is winding down (sob!) but I’m guessing most people have at least six weeks of grilling weather left so you still have plenty of time to try this recipe. And I promise, you’ll be glad you did!

INGREDIENTS:

• 4 thick boneless pork chops, cut into cubes a little more than 1 inch square
• 1/4 cup yellow mustard (not Dijon)
• 1/4 cup soy sauce (Gluten-free soy sauce if needed)
• 2 T lemon juice
• 1/4 cup olive oil
• 2 tsp. garlic powder
• 2 tsp. Green Tabasco Sauce (Use more or less to taste, depending on how spicy you want it. You can use another hot sauce of your choice but remember Green Tabasco is only slightly spicy.)
• 1 tsp. Tony Chachere’s Creole Seasoning (or use another Creole or Cajun Spice seasoning mix of your choice)

DIRECTIONS:

1. Trim fat from pork chops if desired and cut the meat into cubes a little more than 1 inch square.
2. Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Green Tabasco Sauce, and Tony Chachere’s Creole Seasoning in a glass measuring cup or bowl with a pour spout.
3. Put pork cubes and marinade in a Ziploc bag or plastic container with a snap-tight lid, seal, and marinate in refrigerator 6-8 hours, or let it marinate all day while you’re at work.
4. .................................

for full recipes please see : kalynskitchen.com

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