Pork Chops with Mango Pineapple Sauce

1. 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).

2. 2

   Puree chopped mango in a food processor until smooth, then force through a sieve into a bowl.

3. 3

   Bring mango puree, 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.

4. 4

   Discard cloves.

5. 5

   Pat pork chops dry.

6. 6

   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.

7. 7

   Transfer to a plate as browned.

8. 8

   Pour off all but about 1 1/2 tablespoons fat from skillet, then cook onion over moderate heat, stirring, until softened, about 3 minutes.

9. 9

   Add garlic and cook, stirring, 1 minute.

10. 10

    Add sauce and pork chops (with any juices) and simmer, uncovered, turning chops over once, until just cooked through, 6 to 8 minutes.

11. 11

    Sprinkle with cilantro.

* Per serving · 4 servings · Values may vary.