• 4 (3/4-inch-thick) loin pork chops
  • 2 teaspoons salt
  • 1 ¾ teaspoons black pepper
  • 1 (1-lb) firm-ripe mango, peeled and coarsely chopped
  • 2 tablespoons unsalted butter
  • 1 cup drained canned pineapple chunks (from a 14-oz can)
  • 1 cup mango nectar
  • ¼ cup packed light brown sugar
  • 2 tablespoons Dijon mustard
  • 4 whole cloves
  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 1 garlic clove, finely chopped
  • cup fresh cilantro leaves


Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper (total), then chill, covered, at least 4 hours (to allow seasoning to permeate meat).

Purée chopped mango in a food processor until smooth, then force through a sieve into a bowl. Bring mango purée, butter, pineapple, mango nectar, brown sugar, mustard, cloves, and remaining teaspoon each salt and pepper to a boil in a 1 1/2- to 2-quart heavy saucepan, stirring until butter is melted, then simmer, uncovered, stirring occasionally, until thickened, 12 to 15 minutes. Discard cloves.

Pat pork chops dry. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches, about 1 1/2 minutes on each side. Transfer to a plate as browned.

Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes. Sprinkle with cilantro.

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