Make the salsa:
In a small bowl, combine the mango, tomatoes, onion, scallions, cilantro, orange juice, lime juice, and Tabasco. Toss gently to combine. Season with salt to taste. Drizzle with the oil and gently toss again.
Cook the pork chops:
Combine the cumin, coriander, ground dried chile, salt, and pepper in a small bowl. Pat the pork chops dry with paper towels and rub each side evenly with the spice mixture. Heat the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. (If you don't have a sauté pan large enough to fit the chops without crowding, use two smaller sauté pans, heat 1-1/2 Tbs. olive oil in each, and cook two chops in each.) Cook the chops until well browned on one side, 3 to 5 minutes. Turn and cook the other side until the meat is done, 2 to 4 min. (If they start to burn, turn down the heat slightly.) To check for doneness, make a small cut near the bone and look inside—the pork should have a hint of pinkness. If it's still red, cook for another minute and check again. Transfer the chops to a plate, tent with foil, and let rest for 3 to 5 min. before serving with the salsa.
nutrition information (per serving):
based on four servings, Calories
28, Fat Calories
250, Saturated Fat
33, Monounsaturated Fat
18, Polyunsaturated Fat
Photo: Scott Phillips