Pork Chops with Pineapple and Papaya Salsa

By Sally James
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!
  • Course: Entrée


  • Chinese Five Spice
  • cilantro
  • diced Persian or Telegraph cucumber
  • Fennel Bulb
  • grape seed or olive oil
  • Green onions
  • Honey
  • Juice of 2 limes
  • Mint
  • pineapple
  • Pineapple and Papaya Salsa:
  • pork chops
  • small papaya
  • small Poblano Chile
  • soy sauce


  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.