Active Time

　　30 min

　　Total Time

　　4 1/2 hr

　　

Ingredients

Makes 4 servings

　　4 (3/4-inch-thick) loin pork chops

　　2 teaspoons salt

　　1 3/4 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

　　1/4 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

　　1/3 cup fresh cilantro leaves

　　

Step 1

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).

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　Cooks' note:

　　•Seasoned uncooked pork chops can be chilled up to 10 hours.