Melt half the butter in a large frying pan set over a medium-high heat. Season the pork chops with a pinch of salt and pepper, then add to the pan and cook for about 5 minutes per side. Transfer to a plate and keep warm.
Reduce the heat to a medium-low and melt the remaining butter in the pan. Add the diced rashers, onion and garlic and cook, stirring, for about 3 minutes, until the onion has softened.
Add the white wine and let it bubble up, then pour in the cream, add the mango and bring to the boil, stirring and scraping up any bits stuck to the pan. Boil gently for about 3 minutes, until it has slightly reduced.
Return the pork to the pan with any accumulated juices. Add the orange segments and turn to coat in the sauce. Simmer for about 2 minutes, then serve on warm plates.
Tip: You can add the curry powder when you add the onion and garlic and finish the dish with a dollop of yogurt.