Drizzle pork chops evenly with olive oil, and rub all sides with crushed peppercorns.
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.
Melt remaining 1/4 cup butter in skillet; stir in schnapps, cilantro, and Worcestershire sauce. Pour over chops. Serve with Mango Salsa.
Note: We used Hot Shot Tropical Fruit Schnapps.