Caribbean Barbecued Pork Chops

Yield: 8 servings (1 rib chop and 1 kebob)

Ingredients

• 8 bone-in pork rib chops, 3/4 inch thick
• 1/4 cup ground cumin
• 1 teaspoon Kosher or sea salt
• 1 white onion, cut into 1 inch pieces
• 2 yellow plantains, peeled and cut into 1 inch pieces
• 2 large red bell peppers, cut into 1 inch pieces
• 1 pineapple, cut into 1 1/2 inch pieces
• 1 cup honey barbecue sauce
• 8 wooden skewers

Instructions

1. Soak wooden skewers in water for 30 minutes.
2. Prepare a medium hot grill.
3. Combine cumin and salt and press evenly onto both sides of pork rib chops. Add mix of vegetables and fruit to each skewer.
4. Grill chops and kebobs for 12 to 15 minutes, turning to brown. Brush with honey barbecue sauce during final 5 minutes of cooking.
5. Serve with white rice.

Notes

Serving Suggestions: Many large grocery stores now have plantains in their produce aisle. Grill the chops and the kabobs at the same time.

Nutrition

Per serving: Calories 272 calories; Protein 21g; Fat 5g; Sodium 710mg; Cholesterol 45mg; Saturated Fat 1g; Carbohydrates 40g; Fiber 4g

Attribution

Recipe and photo used with permission from: National Pork Board