30-Minute Pork Marinade 
Original Creole Seasoning 
Chili Dogs with Trinity Relish
Turn up the flavor on a classic chili dog with a little help from Tony Chachere’s!…
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.
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Kitchen Tip : Sweet Heat Peach & Pork Kabobs
Ingredients
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4 Boneless Thick-Cut Pork Chops (About 1.5 Pounds)
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1 Bottle Tony’s 30-Minute Pork Marinade
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4 Yellow Peaches
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1 Red Onion
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1 Tablespoon Tony’s Original Creole Seasoning
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2 Tablespoons Parsley, Finely Chopped
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2 Tablespoons Avocado or Olive Oil
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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!
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