Categories: Pork, Meats, Fruits, Sauces, From cook4u 
      Yield: 4 servings 
  
      2 lb Loin chops, about 4 
      2 tb Butter 
    3/4 c  Onion, chopped fine 
      1    Clove of garlic, minced 
      1 tb Curry powder, more or less 
           To taste 
      1 tb Flour 
      1 c  Chicken broth 
      1    Large ripe mango 
    1/2 c  Heavy cream 
    1/2 ts Cinnamon 
  
  1. Heat the butter in a skillet large enough to hold the chops comfortably 
  in one layer. Add the chops and cook over high heat about 2-3 min. or until 
  well browned. Turn the chops and cook the other side about 2-3 min. Remove 
  the chops and set aside. 2. Add the onion and garlic to the skillet and 
  cook over moderate heat, stirring, until wilted. Add the curry powder and 
  flour and stir to blend. Cook, stirring, about 2 min., then gradually stir 
  in the broth. 3. Return the chops to the skillet. Cover and cook gently 
  about 25 min. 4. Meanwhile, cut the mango in half along one side of its 
  flat seed. Cut out the seed as neatly as possible. Peel the mango halves 
  and slice thinly lenghtwise. 5. Add the mango slices to the skillet and 
  cook 3-4 min. longer or until the mango is heated through. 6. Transfer the 
  chops and the mango slices to a warmed serving platter and keep hot. 7. 
  Increase the heat under the skillet and cook down the liquid until reduced 
  by about half. Add the cream and cinnamon and stir to blend. Bring back to 
  a boil. 8. Pour the sauce over the chops.