INGREDIENTS

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)

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 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