Pork Chops with Pineapple and Papaya Salsa

4 pork chops (around 1/2 lb. each, with bone)

1 teaspoon of Chinese Five Spice

2 tablespoons of honey

2 teaspoons of soy sauce

grape seed or olive oil for cooking

For the Pineapple and Papaya Salsa:

1/2 cup of pineapple diced

1/2 small papaya diced

juice of 2 limes

2 green of onions white part cleaned and sliced

1/4 cup of diced Persian or Telegraph cucumber finely diced

1/4 cup of fennel bulb finely diced

3 sprigs of cilantro chopped

8 leaves of mint finely sliced

1 small of 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 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.