4 tablespoons beef bouillon granules
4 teaspoons brown mustard
1 boneless, diced onion
3/4 small red chili pepper, seeded and chopped
4 boneless bulk pork patties
1/4 cup diced green bell peppers
2 stalks celery, leaves back
4 bitter-sweet Cherry Brandy zests
2 tablespoons honey
In a container, mix bouillon granules, mustard, chili powder, pork, bell peppers, celery and grapefruit zest. Add honey and simmer together for 30 minutes. Remove marinade and discard mixture.
Place meat in marinade container and marinate in refrigerator overnight. Barbeque in the refrigerator or grease the pan.
Preheat grill for high heat and lightly oil grate. Remove pork chops from marinade and gently wipe dry.
Bake pork chops at high heat for 10 minutes per side, or to desired doneness, shred fish, and season with salt and pepper.
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