Unusual Facts: Antigua and Barbuda have a beach for every day of the year, there are 365 beaches
Well today was Antigua and Barbuda and it was fabulous, for me and Mum once again Angus didn’t even try this meal. The salad off set the meat perfectly and it was really nice to have the Caribbean flavours of the pineapple and the avocado. In the background of the meat you could taste the cumin and that was very nice. The banana and bacon went perfectly together and was a lovely side to have as well.
Pork Chops With Banana And Bacon
- 4 pork chops, about 1″ thick
- 3/4 tbsp. cumin
- Salt and pepper (to taste)
- Juice of 1 lemon
- 2 tbsp. Softened butter
- 2 large bananas
- 6 strips bacon
- Beer (optional)
METHOD / DIRECTIONS:
Combine the butter, salt, pepper and cumin. Rub mixture into both sides of the meat. Sauté the bacon briefly, until some of the fat has rendered. Remove and drain. Peel bananas and cut into 1 1/4″ chunks. Place bananas on a dish and sprinkle with lemon juice. Cut the bacon strips into lengths just long enough to wrap around each banana slice. Place on bananas on skewers, threading through where the bacon slice overlaps. Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and bananas; grill another 10 minutes, turning both the meat and the bananas. For extra flavor, baste with beer, while the meat cooks.
1 can (20 oz.) pineapple chunks
1 med. size ripe avocado, peeled
1 med. size red onion, sliced
1/3 c. bottled oil-vinegar dressing
1/8 tsp. ground cumin (optional)
Lettuce leaves for lining bowl
Drain pineapple juice into a medium size bowl. Cut avocado in half; remove pit. Cut avocado in chunks into the bowl; toss gently to coat with the juice. (Can be done ahead of time; juice will keep avocado from darkening.) Just before serving, drain and discard juice. Add pineapple and onion to avocado.