Best Jalapeño Honey Mustard Pork Kebabs Recipes

Sue's Pork Chops With Honey Jalapeno Mustard image

Provided by Lindas Busy Kitchen

Categories < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

1 tablespoon prepared yellow mustard
2 tablespoons honey
1 garlic clove, minced
1/2-1 jalapeno chile, seeded, chopped
2 (4 -6 ounce) pork loin chops

Steps:

Heat grill on medium heat.
In small bowl, combine mustard, honey, garlic and chili; mix well. If desired, sprinkle pork chops with salt and pepper. Brush half of mustard mixture over both sides of pork chops.
When ready to grill, place pork chops on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-14 minutes, or until pork is no longer pink in center, turning once.
Meanwhile, place remaining mustard mixture on small microwave-safe dish. Microwave on HIGH for 30-60 seconds, or until mixture comes to a boil.
Serve with pork chops.
NOTE:
To broil, place food on broiler pan and broil 4-6" from heat using times provided above as guide.

Nutrition Facts : Calories 434.9, Fat 28.4, SaturatedFat 10.6, Cholesterol 97.5, Sodium 168, Carbohydrate 18.6, Fiber 0.4, Sugar 17.6, Protein 26

Jalapeño Honey Mustard Pork Kebabs image

Yield Serves 2

Number Of Ingredients 17

2 tablespoons Dijon mustard
1 tablespoon honey
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 fresh or pickled jalapeño chili, seeded and minced (wear rubber gloves)
1 pork tenderloin (about 3/4 pound), trimmed and cut crosswise into 1 1/2-inch pieces
Accompaniment if desired: lemon, rosemary, and toasted walnut couscous
LEMON, ROSEMARY AND TOASTED WALNUT COUSCOUS
Can be prepared in 45 minutes or less.
1/3 cup finely chopped shallot or onion
1 tablespoon butter
1 cup water
2/3 cup couscous
1 teaspoon freshly grated lemon zest
1 1/2 teaspoons minced fresh rosemary leaves or 1/2 teaspoon crumbled dried rosemary
1/4 cup walnuts, toasted lightly and chopped fine
2 teaspoons fresh lemon juice, or to taste

Steps:

Prepare grill.
In a bowl whisk together mustard, honey, garlic paste,lemon juice, jalapeño, and salt and pepper to taste and reserve 1 tablespoon of marinade in a small bowl for basting kebabs.
Add pork to marinade remaining in bowl. Toss pork pieces to coat well and marinate 15 minutes.
Thread pork onto two 10-inch metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Turn kebabs and baste with reserved marinade. Grill kebabs, turning and basting them, 10 to 15 minutes more, or until pork is cooked through and registers 160°F. on a meat thermometer. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
Serve kebabs with couscous.
In a small heavy sauce, cook shallot or onion in butter over moderately low heat, stirring, until softened. Add water and bring to a boil.
Stir in couscous, zest and rosemary and cover pan. Remove pan from heat and let stand 5 minutes. Fluff couscous with a fork and stir in walnuts, lemon juice and salt and pepper to taste. Serves 2.