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!
- Yield: Serves 4
- Course: EntrÃ©e
All you need for this recipe and more...
4 pork chops (around ½ lb. 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 Salsa:
½ cup pineapple, diced
½ small papaya, diced
Juice of 2 limes
2 green onions, white part cleaned and sliced
¼ cup diced Persian or Telegraph cucumber, finely diced
¼ cup fennel bulb, finely diced
3 sprigs of cilantro, chopped
8 leaves mint, finely sliced
1 small Poblano Chile, finely diced (optional)
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 Anolon° 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.
Photography credit: Andy Berry