30-Minute Pork Marinade 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeSweet summer fruits and vegetables combine with savory Creole pork for a flavor pairing you will love! These Sweet Heat Peach and Pork Kabobs by My Diary of Us are the ultimate super simple weeknight meal.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Sweet Heat Peach & Pork Kabobs
Ingredients
-
4 Boneless Thick-Cut Pork Chops (About 1.5 Pounds)
-
1 Bottle Tony’s 30-Minute Pork Marinade
-
4 Yellow Peaches
-
1 Red Onion
-
1 Tablespoon Tony’s Original Creole Seasoning
-
2 Tablespoons Parsley, Finely Chopped
-
2 Tablespoons Avocado or Olive Oil
-
Kabob Skewers
- Clear
Directions
- Slice pork into one-inch cubes and place into a plastic zip bag. Pour 1/2 of the Tony’s 30-Minute Pork Marinade over top and let marinate for at least 30 minutes in the refrigerator. You can let it marinate longer for a more intense flavor.
- Preheat grill to 400°F.
- Slice peaches and remove the pit from each.
- Remove onion skin and slice into one-inch chunks, keeping them around the same size as the pork.
- Skewer the pork, peaches and onion, alternating until the skewer is full.
- Repeat the process and then brush the kabobs with a little oil to prevent sticking on the grill.
- Place onto the preheated grill and grill for 6-7 minutes per side until the pork has cooked through.
- During the last few minutes of cooking, brush a little extra of the Tony’s 30-Minute Pork Marinade over the pork to give it extra flavor.
- Remove from the grill and sprinkle with parsley. Serve immediately and enjoy!
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe