Everyone knows that ham and pineapple are a given! But donâ€™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. Iâ€™ve added a sweet and sumptuous glaze for the pork with 5-spice and honey to round out the flavors!
- Course: EntrÃ©e
- Chinese Five Spice
- diced Persian or Telegraph cucumber
- Fennel Bulb
- grape seed or olive oil
- Green onions
- Juice of 2 limes
- Pineapple and Papaya Salsa:
- pork chops
- small papaya
- small Poblano Chile
- soy sauce
- 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 Â½ 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 375Â°F. Heat a large oven-safe sautÃ© 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 150Â°F.
- Remove from pan and serve with the Salsa and vegetables of choice.