Heat the butter in a skillet large enough to hold the chops comfortably in one layer. Add the chops and cook over high heat about 2-3 min. or until well browned. Turn the chops and cook the other side about 2-3 min. Remove the chops and set aside.
Add the onion and garlic to the skillet and cook over moderate heat, stirring, until wilted. Add the curry powder and flour and stir to blend. Cook, stirring, about 2 min., then gradually stir in the broth.
Return the chops to the skillet. Cover and cook gently about 25 min.
Meanwhile, cut the mango in half along one side of its flat seed. Cut out the seed as neatly as possible. Peel the mango halves and slice thinly lenghtwise.
Add the mango slices to the skillet and cook 3-4 min. longer or until the mango is heated through.
Transfer the chops and the mango slices to a warmed serving platter and keep hot.
Increase the heat under the skillet and cook down the liquid until reduced by about half. Add the cream and cinnamon and stir to blend. Bring back to a boil.
Pour the sauce over the chops.