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| Chile Mustard Pork Kabobs use those extra-thick boneless pork chops, and marinating the pork keeps it moist on the grill. |
(Updated with new photos and better instructions June 2008) Here's a slightly unusual twist on kabobs that I first posted back in September of 2005. Not only was that before I entered the digital camera age, but I've learned a lot about cooking since then. This recipe was something I used to make all the time when I was catering trips at Lake Powell, but when I decided to update the post with a photo, I realized I make this recipe differently now. Not to worry, any changes are noted in case someone has bookmarked the original version.
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