Season pork chops with curry powder and seasoned salt.
Heat oil in a large skillet over medium-high heat.
Brown pork chops on both sides, turning once, for a total of 7 to 8 minutes. Remove pork chops from pan, reserve liquid.
In a small bowl, stir cornstarch into the chicken broth. Add onions, raisins and chicken broth mixture into the skillet. Cook and stir until slightly thickened.
Return pork chops to the pan, heat through. Serve pork chops garnished with mango and coconut.