Calypso Loin Chops With Mango Salsa

• 6 (1/2-inch-thick) boneless pork loin chops
• 1/4 cup olive oil
• 1 tablespoon pink peppercorns, crushed
• 1/2 cup butter or margarine, divided
• 1 tablespoon dry mustard
• 1 teaspoon onion salt
• 1/2 cup tropical fruit schnapps
• 1 1/2 tablespoons chopped fresh cilantro
• 2 teaspoons Worcestershire sauce

1. Drizzle pork chops evenly with olive oil, and rub all sides with crushed peppercorns.
2. Melt 1/4 cup butter in a large skillet over medium-high heat; stir in dry mustard and onion salt. Add chops, and cook 2 to 3 minutes on each side or until done. Remove from skillet, and keep warm.
3. Melt remaining 1/4 cup butter in skillet; stir in schnapps, cilantro, and Worcestershire sauce. Pour over chops. Serve with Mango Salsa.
4. Note: We used Hot Shot Tropical Fruit Schnapps.

pork loin chops, olive oil, pink, butter, mustard, onion salt, tropical fruit schnapps, fresh cilantro, worcestershire sauce

Taken from www.myrecipes.com/recipe/calypso-loin-chops-with-mango-salsa (may not work)