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Calypso Loin Chops with Mango Salsa

Yield 6 servings
Preparation time: 10 minutes


  • 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
  • Mango Salsa

How to Make It

  1. Drizzle pork chops evenly with olive oil, and rub all sides with crushed peppercorns.

  2. 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.

  3. Melt remaining 1/4 cup butter in skillet; stir in schnapps, cilantro, and Worcestershire sauce. Pour over chops. Serve with Mango Salsa.

  4. Note: We used Hot Shot Tropical Fruit Schnapps.