Caribbean Barbecued Pork Chops

Name: Caribbean Barbecued Pork Chops
Total time: 1800 s
Yield: 8 servings
Ingredients: 8 bone-in ribeye pork chops 3/4-inch thick; 1/4 cup cumin; 1 teaspoon kosher salt OR sea salt; 1 white onion cut into 1-inch pieces; 2 plantains yellow, peeled and cut into 1-inch pieces; 2 red bell pepper large, cut into 1-inch pieces; 1 pineapple cut into 1 1/2-inch pieces; 1 cup barbecue sauce honey

Pork

8Ingredients

240Calories

30Minutes

Ingredients

servings:

8 bone-in ribeye pork chops (3/4-inch thick)
1/4 cup cumin
1 teaspoon kosher salt (OR sea salt)
1 white onion (cut into 1-inch pieces)
2 plantains (yellow, peeled and cut into 1-inch pieces)
2 red bell pepper (large, cut into 1-inch pieces)
1 pineapple (cut into 1 1/2-inch pieces)
1 cup barbecue sauce (honey)

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Directions

1Soak wooden skewers in water for 30 minutes. Prepare medium-hot grill. Combine cumin and salt and press evenly onto both sides of pork rib chops. Add mix of vegetables and fruit to each skewer.
2Grill chops and kabobs for 8-9 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetable kabobs are turning to brown. Brush with honey barbecue sauce during final 5 minutes of cooking.
3Serve with white rice.

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