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)
- 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.
- 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.
- 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.
- Remove from pan and serve with the Salsa and vegetables of choice.