Pork Chops with Mango Pineapple Sauce

• 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

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. Puree chopped mango in a food processor until smooth, then force through a sieve into a bowl.
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. Discard cloves.
5. Pat pork chops dry.
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. Transfer to a plate as browned.
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. Add garlic and cook, stirring, 1 minute.
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. Sprinkle with cilantro.

loin pork chops, salt, black pepper, mango, unsalted butter, pineapple, mango, brown sugar, mustard, cloves, olive oil, onion, garlic, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/pork-chops-with-mango-pineapple-sauce-106056 (may not work)