4 (3/4-inch-thick) loin pork chops
2 teaspoons salt
1 3/4 teaspoons black pepper
1 (1-lb) firm-ripe mango, peeled and coarsely chopped
2 tablespoons unsalted butter
1 cup drained canned pineapple chunks (from a 14-oz can)
1 cup mango nectar
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 whole cloves
2 tablespoons olive oil
1 large onion, coarsely chopped
1 garlic clove, finely chopped
1/3 cup fresh cilantro leaves
pork, chops, mango

Ingredients :

300g of palm sugar or sugar surup
1 tablespoon of red hot dry chilli powder
5 cloves of small onions/shallot ( thinly sliced )
10 fresh small chilli ( optional ) cut in small bits
3 tablespoon of fish sauce
50g of dry prawns or shrimp or 2 tablespoon of peanut powder
fish, onion, mango

1 10-ounce mango, peeled, pitted, diced
1/4 cup chopped fresh cilantro
1/4 cup chopped red onion
1 tablespoon fresh lime juice
2 teaspoons minced seeded serrano chili
1 teaspoon grated lime peel
1 garlic clove, finely chopped
2 tablespoons olive oil
2 6-ounce salmon fillets
salmon, chili, mango