Pork Chops with Mango Pineapple Sauce |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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. Purée 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. 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.
4. 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. Sprinkle with cilantro.
5. Cooks' note: Seasoned uncooked pork chops can be chilled up to 10 hours.
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