Recipe Details

Caribbean Barbecued Pork Chops

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

8 bone-in ribeye (rib) 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 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

Cooking Directions

Soak 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.

Grill 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.

Serve with white rice.

Makes 8 servings. (1 rib chop and 1 kebob)

Serving Suggestions

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

Nutrition Information

Calories: 272 calories
Protein: 21 grams
Fat: 5 grams
Sodium: 710 milligrams
Cholesterol: 45 milligrams
Saturated Fat: 1 grams
Carbohydrates: 40 grams
Fiber: 4 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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