My Grilled Pork and Peach Kabobs with Peach Mostarda and Arugula Salad recipe is a great weekend dish! This is also something I look forward to making with the boys and my husband at the beach. It's so easy to grab these ingredients and throw them together. See you tomorrow, August 3rd from 7-10pm et for In The Kitchen With David!
Serves 4 people
1 1/2 boneless pork chops
4 peaches, divided
large handful of fresh basil
2 small red onions
4 TB butter
2 tsp dry mustard
2 TB mustard seed
1/2 cup white wine
3 TB white wine vinegar
1 tsp sugar
4 TB maple syrup
4 ounces arugula
4-8 Skewers (wood or metal, if wood soak in water for at least 10 min) Olive oil salt, pepper
1. Rinse pork and cut into 1 1/2 inch cubes. Rinse all produce. Halve peaches, discarding pits. Cut 2 peaches into 1/4 inch dice; cut the other peaches into 1/2 inch wedges. Peel shallot and mince.
2. Roughly tear basil leaves, discarding stems. Peel onion and quarter through root, then cut each quarter crosswise into 1 inch pieces.
Working with one at a time, thread 1 cube pork, 1 slice peach and a few slices red onion, repeating, ending with 1 cube pork. Season with salt and pepper. (You may not need all the skewers or one might have a little bit extra of one ingredient.. just divide as evenly as you can)
Heat butter in a medium pot over medium heat. When butter is foamy, add shallot and cook about 3 minutes, until soft. Add spices (dry mustard and mustard seed) and diced peach and cook until softening, 3-4 minutes.
Add white wine, white wine vinegar and sugar to pot with peaches. Increase heat to high and bring to boil, then reduce heat to medium and simmer until liquid is reduced and thickened, about 3-4 minutes. Remove pot from heat, stir in basil and set aside.
Heat grill or grill pan to medium-high. Brush grill with olive oil and when just smoking, add skewers and grill, brushing frequently with the maple syrup, until pork is cooked through and peaches and onion are tender about 3-5 minutes per side.
Taste mostarda and add salt and pepper if needed. Divide arugula evenly between plates and drizzle 1/2 TB olive oil over each. Season with pepper and top with skewers. Spoon over mostarda and serve.
See you Wednesday, August 3rd for In The Kitchen With David from 7pm-10pm et! Miss the show last week, catch a glimpse of this week, catch Davids Recipes and his NEW Shop Page...ALL right here >>> In The Kitchen With David Shop
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