Calypso Loin Chops with Mango Salsa

Southern Living
Preparation time: 10 minutes
6 servings


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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


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.

Created date

February 1999