First, peel and dice your mangoes. Dicing mangoes is a pain, because they have a very hard center. I wouldn't call it a pit exactly, as a superdense chunk of Adamentium. The easiest way is to peel it, make slits to the core in circles around the mango, and then cut the sides off near the pit.
Next is to add roughly 4 tbsp of chopped red onion to the mango in a large bowl. The easiest way to chop an onion is to cut the small end off, and make cuts down until you're almost to the other end, but not all the way. Do the cuts one way, then the other, to make a grid pattern.
Then cut down against the cuts to have a pile of perfectly chopped onions.
This is a planer. You use it to make zest out of the peel to your lime. The side of a cheese grater with the smallest holes will work, too. Make about 1/2 tsp of the glorious stuff.
Now cut up your fresh mint leaves, until you have about 4 tbsp. You can cut it in any small way, but I prefer to roll several mint leaves up together, and then cut it like you were cutting a hot dog into small pieces.
That way, it makes really attractive curly strips of mint.
Add these to the mix, with about 2 tbsp of juice squeezed from the lime. A dash of salt, and you have mango salsa. If the salsa seems a bit dry, you can add some more lime juice, until it has a good consistency.
Now, take 3/4 tsp of anise seeds and grind them in a mortar and pestle.
If you don't have a mortar and pestle, grinding them in a coffee grinder works, as well. You'll probably have to put more than you need in and then scoop out your tsp if you use a grinder, but it will still work.
Mix them with about 1 tbsp of olive oil and set them aside.
Put about 1 1/2 cup of red wine vinegar and heat to a simmer, and cook down for about 6-10 minutes. A simmer should look like a small, rapid boil.
Whisk in 6 tbsp blackberry preserves. If I might make a suggestion, everyone should go out and buy a whisk that looks like this;
The little ball in there is heavy, and drives the wire ball around inside of the whisk. These are perfect for when you need to whisk several ingredients together as fast as possible, like now. Throw in about 1/2 tsp of salt, and put on a back burner, over the lowest heat your stove has, and whisk occasionally. About this time, you should turn your oven on to 450F.
In a large skillet, melt about half a stick of unsalted butter. Keep the heat on high, until the butter starts to foam, like this;
When it does, back the heat to about medium, and throw in your chops.
They will pop and sizzle and throw magma in your eyes, just make sure that they aren't stuck to the pan by moving them a bit. If your chops are about 1/2 inch thick, cook them for about 3 minutes per side. If they are an inch thick, cook them for about 5 minutes per side.
While they are cooking, cut your asparagus into 2-inch pieces, and toss them in a bowl with your olive oil-anise mixture, coating every piece.
Put them in a roasting dish big enough that there aren't pieces of asparagus on top of one another.
Once your chops have finished cooking on each side, cover your skillet, and turn the heat to low. If you don't have a lid for your skillet, setting a cookie sheet on top of it works, too.
Throw your asparagus in the oven.
After the asparagus and the covered chops have cooked for about 8 minutes, take the asparagus out and turn off the heat to your skillet. Take a knife and cut one chop open, to make sure that it is properly done. Be sure to serve that chop to yourself, as a gourmet meal calls for appearance to be perfect, as well.
Pour a small puddle of the blackberry gastrique from the back burner. Place your pork chop in the puddle, and top it with mango salsa. I also used some fresh blackberries for garnish, but that's unnecessary. Some asparagus on the side, with sea salt shaken over it, and you're finished. I served mine with some warm french bread.