Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Pork Chops with Pineapple and Papaya Salsa

Pork Chops with Pineapple and Papaya Salsa

Everyone knows that ham and pineapple are a given! But don’t overlook pork chops or tenderloin. A fresh and vibrant salsa with pineapple and papaya, crispy chunks of cucumber and fennel and a touch of chili heat make for a wonderful combination. I’ve added a sweet and sumptuous glaze for the pork with 5-spice and honey to round out the flavors!

Print

Ingredients

4 pork chops (around 1/2 lb. each, with bone)
1 teaspoon of Chinese Five Spice
2 tablespoons of honey
2 teaspoons of soy sauce
grape seed or olive oil for cooking

For the Pineapple and Papaya Salsa:   

1/2 cup of pineapple diced
1/2 small papaya diced
juice of 2 limes
2 green of onions white part cleaned and sliced
1/4 cup of diced Persian or Telegraph cucumber finely diced
1/4 cup of fennel bulb finely diced
3 sprigs of cilantro chopped
8 leaves of mint finely sliced
1 small of Poblano Chile finely diced (optional)

Directions

  1. Place the chops in a dish or zip-top plastic bag. Soften the honey in microwave a few seconds or in a small pan and stir in the spice and soy sauce. Pour over the pork, massaging over the entire surface so thoroughly coated. Set aside for ½ hour for flavors to develop.
  2. To make the salsa, place the pineapple and papaya in a bowl and pour over the lime juice. Allow to sit for 10 minutes. Just before serving, add the remaining ingredients and mix well.
  3. Preheat oven to 375°F. Heat a large oven-safe sauté pan over medium high heat and add 1-2 tablespoons oil, to lightly coat pan. When oil is hot, add the chops and cook for 3 minutes each side, or until browned, then transfer to the oven. Cook for 6-7 minutes for medium rare, or longer if you prefer well cooked. They will be most moist at around 150°F.
  4. Remove from pan and serve with the Salsa and vegetables of choice.