- 4 pork chops, (around 1/2 pound each, with bone)
- 1 teaspoon Chinese Five Spice
- 2 tablespoons honey
- 2 teaspoons soy sauce
- grape seed or olive oil, for cooking
Pineapple and Papaya Salad:
- 1/2 cup pineapple, diced
- 1/2 small papaya, diced
- juice of 2 limes
- 2 green onions, white part cleaned and sliced
- 1/4 cup diced Persian or Telegraph cucumber, finely diced
- 1/4 cup fennel bulb, finely diced
- 3 sprigs cilantro, chopped
- 8 leaves mint, finely sliced
- 1 small 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.