Pork chops and vegetable kabobs with a tropical flair! Many large grocery stores now have plantains in their produce aisle. Grill the chops and the kabobs at the same time.

Caribbean Barbecued Pork Chops with Vegetable Kabobs

8 wooden skewers

 

8 bone-in pork rib chops, 3/4-inch thick
1/4 cup ground cumin
1 teaspoon kosher salt, or sea salt

 

Vegetable Kabobs:
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
Cooked long grain white rice for accompaniment.

1. Soak wooden skewers in water for 30 minutes.
2. Prepare medium-hot grill.
3. Combine cumin and salt and press evenly onto both sides of pork rib chops.
4. For Vegetable Kabobs: Thread mix of vegetables and fruit on each skewer.
5. Grill chops and kabobs for 8 to 10 minutes, until internal temperature on a thermometer reads 160°F (70°C) and kabobs are turning to brown. Brush with honey barbecue sauce during final 5 minutes of cooking.
6. Serve with white rice

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

Nutritional Information Per Serving (1 rib chop and 1 kebob): 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

Recipe and photograph provided courtesy of Pork, Be Inspired®.