Chile Roasted Pork

This is another Rachael Recipe. The original recipe calls for kabobs, but she adapted it to just chops.

What you need:
6-8 boneless pork chops, each cut into four lengthwise strips about 1/2 inch thick (original recipe said to cut into pieces about 1-2" square)
Marinade:
1/2 cup yellow mustard (not Dijon)
1/2 cup soy sauce
1/4 cup lemon juice
1/3 cup olive oil (original recipe used 1/4 cup Canola oil)
1 T garlic powder (or use minced fresh garlic)
about 6 drops Tobasco or 12 drops green Tobasco
1-2 tsp. Cajun Spice seasoning (I recommend Tony Chachere's Creole Seasoning)
1 T Chile Garlic Sauce (optional, sold by Asian foods)
(The original recipe called for a small amount of Liquid Smoke, but I don't add that when I make it now)

What you need to do:
Whisk together mustard, soy sauce, lemon juice, olive oil, garlic powder, Tobasco, Cajun Spice, and Chile Garlic Sauce in a glass measuring cup or bowl with a pour spout. Trim visible fat from edges of pork chops, then cut each into lengthwise strips about 1/2 inch wide. Put pork strips and marinade in a Ziploc bag or plastic container with a lid, seal and marinate in refrigerator 4-8 hours. (Original recipe said 6-12 hours or longer, but I never marinate it that long now.) When you're ready to cook, take the meat out of the refrigerator and let it come to room temperature. Spray gas or charcoal barbecue with olive oil or non-stick spray, and heat to medium-high. Thread the pork strips on skewers, weaving back and forth and pushing tightly together. (I like to use flat skewers which keep the meat from spinning on the skewer.) Grill kabobs 20-25 minutes, turning often, until meat is lightly browned and firm to the touch. Serve hot.