Pork Chops with Mango-Pineapple Sauce

Yield: 4 servings

Ingredients

• 4 (3/4 inch thick) loin pork chops
• 2 teaspoons salt, divided
• 1 3/4 teaspoons black pepper, divided
• 1 (16 ounce) firm-ripe mango, peeled and coarsely chopped
• 2 tablespoons unsalted butter
• 1 cup drained canned pineapple chunks
• 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 clove garlic, finely chopped
• 1/3 cup fresh cilantro leaves

Instructions

1. Sprinkle both sides of pork chops with 1 teaspoon salt and 3/4 teaspoon pepper, then chill, covered, at least 4 hours (to allow seasoning to permeate meat).
2. Puree 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.
3. Pat pork chops dry.
4. 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.
5. Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes.
6. Add garlic and cook, stirring, 1 minute.
7. Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes.
8. Sprinkle with cilantro.