Pork Chops from Antigua


The delightful fresh cuisine of the Caribbean gives this Antiguan recipe an unusual combination of flavours.

Serves 4.


thick pork steaks or pork chops
rashers of bacon
salt and FAIRTRADE ground black pepper to taste
15 ml
FAIRTRADE ground cumin
30 ml
FAIRTRADE lemon juice
150 ml


Mix the margarine, salt, pepper and cumin in a little bowl and rub into the the sides of the meat.

Briefly fry the bacon in a non-stick pan to release a little of the fat, but not long enough to make the bacon crispy.

Remove the bacon, retain the rendering.

Fry the pork steaks for 7 to 10 minutes on each side to seal the meat and apply the flavours.


Pre-heat the oven to gas mark 6 (200 °C; 400 °F).

Peel the bananas, and cut into bacon rasher-width sized chunks. Place the bananas in a shallow baking dish and sprinkle with lemon juice.

Wrap the bananas in bacon rashers piercing through with a cocktail stick to keep the bacon and banana in company with each other.

Put the steaks in a shallow baking tray with the bacon/bananas arranged around them.

De-glaze the frying pan with the beer and then pour the beer from the pan over the steaks.

Roast in the pre-heated oven for 20 minutes.

To serve

Eat whilst still hot, with a crisp green salad, and if you are really hungry a few oven-ready chips, or jacket potatoes.