Ingredients

• Mango Salsa
• 3/4 cup red-wine vinegar
• 3 tablespoons seedless blackberry preserves
• 1/4 teaspoon salt
• six 1 1/2-inch-thick center-cut boneless pork loin chops (also called tournedos, about 6 ounces each)
• freshly ground black pepper
• 2 tablespoons unsalted butter

Instructions

1. In a small saucepan simmer vinegar until reduced to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.
2. Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 3 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
3. Divide gastrique among 6 plates and top with pork and salsa.