The key to these kabobs is the mooshu pork. It’s a type of Chinese-style pork that is very spicy. If you’re not familiar with it, moo shu pork can be a little overwhelming if you’re not used to its spice level. But don’t worry; you can adjust the spiciness by adding more or less chili powder or cumin to your kabobs before cooking them.
These are the 2nd pork chops I’ve had from Five Star Home Foods. The meat itself is great quality, little fat around the edge, great pink color and a juicy bite after it’s cooked. My problem with this meal was with size/shape inconsistencies.
This plan was supposed to be grilled pork chops on the smoker, nothing fancy. When I noticed the irregular shape of the chops I didn’t want to risk uneven cooking so I adapted. Who doesn’t love something on a stick. In fact there is a “Something On A Stick” Day, March 28th.
Anyway I cubed the chops, marinated them in a mix of chili sauce, honey, hoisin, dijon, salt and pepper and orange juice. 
This was what I like to call a silent meal. Not a word was spoken at the dinner table. This usually means the meal was that good that people weren’t wasting time with words and conversation. I’m glad I made as much as I did because there was NOTHING left. I make extra so Rob has something for lunch the next day but we plowed through 6 good size pork chops. I’ll be making this again.
Ingredients
- 6 center cut boneless pork chops (approx 6oz each)
- 1-2 tbls chili garlic sauce
- 2 tbls hoisin sauce
- 1 tsp dijon
- 1 tsp chopped garlic
- 2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup orange juice
- 2 tsp chopped chives (optional)
Directions
Trim your chops and cut onto 1-2″ cubes. In a large bowl mix all ingredients and add cubed meat and marinate for at least 2 hours.
Soak wooden skewers in water for 10 minutes and thread 5-6 pieces of meat onto each skewer. Do not attempt to remove any marinade.
On a preheated grill (or smoker) set to 400 degrees (medium high) place the kabobs onto the grates and let cook 3-4 minutes and turn over and cook for an additional 3-4 minutes until pork is firm but not dry. Top with chopped chives for a fresh finish.
Serve over jasmine rice and steamed veggies for a balanced and delicious al fresco dinner.
Ingredients
- 6 center cut boneless pork chops (approx 6oz each)
- 1-2 tbls chili garlic sauce
- 2 tbls hoisin sauce
- 1 tsp dijon
- 1 tsp chopped garlic
- 2 tsp soy sauce
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 cup orange juice
- 2 tsp chopped chives (optional)
Instructions
- Trim your chops and cut onto 1-2" cubes.
- In a large bowl mix all ingredients and add cubed meat and marinate for at least 2 hours.
- Soak wooden skewers in water for 10 minutes then thread 5-6 pieces of meat onto each skewer. (Do not attempt to remove any marinade.)
- On a preheated grill (or smoker) set to 400 degrees place the kabobs onto the grates and let cook 3-4 minutes and turn over and cook for an additional 3-4 minutes.
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