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
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).
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.
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.